Melt the butter in a small saucepan and stir into it
the flour, adding also the milk and stirring all until boil-
ing. Throw into the boiling mixture the pepper, salt
and cayenne, when removing the saucepan from the
fire, the yolks of egg must be added together with the
grated cheese and the whole very thoroughly beaten to-
gether.
Whip the whites of the eggs to a stiff froth and stir
this in also, using care not to beat down the froth.
Fill this mixture equally into small paper ramakins or
cups, or into tin cups if more convenient, and bake them
in a quick oven for ten minutes. Arrange the cups when
the souffles are done upon a hot plate and serve imme-
diately.
CHESTNUT SOUFFLE.
141
If the tin cups are used, a napkin may be folded in
basket shape upon the plate, and the tins be placed in it.
Ohicken Souffle. — ^The breast of one raw chicken,
one gill of cream, one egg, one-half ounce of butter, one-
half ounce of flour, one saltspoonful of white pepper, one
saltspoonful of salt, two truffles.
Take the skin from the breast of chicken, chop it
finely and pound it when chopped, in a mortar.
Melt the butter in a small saucepan, stir into it the
flour, and one tablespoonful of the cream. Let this boil,
and when boiling take the saucepan from the fire and
pour its contents over the chicken in the mortar, adding
also one egg.
Pound all well together and season with the pepper
and salt. When pounded pass the mixture through a
sieve, and putting the remainder of the cream into a
small bowl, beat it with a fork until it comes to a stiff
froth ; mix this very lightly with the strained mixture,
grease a few cup tins, and cutting the truffles into stars,
place one of these in the bottom of each tin.
Fill the tins about half full with the mixture, and
place them into a sautie can half filled with boiling water,
cover them with a round of greased paper and let them
steam slowly for fifteen minutes.
When done turn the souffl& out upon a hot platter,
having the truffle stars uppermost, and serve at once.
Note. — ^Any shallow pan will answer if a saut^ pan is not availa-
able, but care must be taken that the boiling water does not reach
more than half way up the sides of the cup tins.
Ohestnut Sonffld. — One pint of fresh chestnuts,
one and one-half gills of milk, yolks of three egg, whites
142 PUDDINGS.
of four eggs, one ounce of powdered sugar, one ounce of
butter, one ounce of flour✪ Chestnut Souffle.
Throw the chestnuts into boiling water and boil them
until the shells begin to crack open. Take them from the
water, remove their shells and inner skins, pound them in
a mortar and make them perfectly smooth by passing
them through a sieve.
Pour the milk over the chestnut-flour and stirring
this together, put the mixture into a small saucepan and
let it cook over a slow Are for ten minutes.
At the end of this time melt the butter in a separate
saucepan, stir into it the flour and when these are mixed,
pour in with them the milk and chestnuts.
The instant this boils take it from the Are, and adding
the sugar and yolks of eggs, beat all well together. Whip
the whites of eggs to a stifl* froth and stir this in lightly
also, and greasing a pint and a half souflld tin, pour into
it the mixture and bake in a moderate oven for twenty
minutes.
Serve in a silver soufllc dish or in a folded napkin, and
without any delay.
PUDDINGS.
Welcome Guert Pudding.— Eight ounces of bread
crumbs, one-half pint of milk, four ounces of beef suet,
three ounces of citron, four ounces of sugar, rind of one
lemon, three ounces of almonds, four eggs, one grain of
salt✪ Welcome Guert Pudding.
Place four ounces of the bread crumbs into a bowl,
and bringing the milk to the boiling point pour it over
them. Cover the bowl with a plate, and allow the bread
crumbs to soak in the milk for ten minutes.
FIG PUDDING, 143
Page 63 · 3 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Melt the butter in a small saucepan and stir into it the flour, adding also the milk and stirring all until boiling. Throw into the boiling mixture the pepper, salt and cayenne, when removing the saucepan from the fire, the yolks of egg must be added together with the grated cheese and the whole very thoroughly beaten together.
Whip the whites of the eggs to a stiff froth and stir this in also, using care not to beat down the froth.
Fill this mixture equally into small paper ramakins or cups, or into tin cups if more convenient, and bake them in a quick oven for ten minutes. Arrange the cups when the souffles are done upon a hot plate and serve immediately.
CHESTNUT SOUFFLE.
If the tin cups are used, a napkin may be folded in basket shape upon the plate, and the tins be placed in it.
Chicken Souffle. — ^The breast of one raw chicken, one gill of cream, one egg, one-half ounce of butter, onehalf ounce of flour, one saltspoonful of white pepper, one saltspoonful of salt, two truffles.
Take the skin from the breast of chicken, chop it finely and pound it when chopped, in a mortar.
Melt the butter in a small saucepan, stir into it the flour, and one tablespoonful of the cream. Let this boil, and when boiling take the saucepan from the fire and pour its contents over the chicken in the mortar, adding also one egg.
Pound all well together and season with the pepper and salt. When pounded pass the mixture through a sieve, and putting the remainder of the cream into a small bowl, beat it with a fork until it comes to a stiff froth ; mix this very lightly with the strained mixture, grease a few cup tins, and cutting the truffles into stars, place one of these in the bottom of each tin.
Fill the tins about half full with the mixture, and place them into a saute pan half filled with boiling water, cover them with a round of greased paper and let them steam slowly for fifteen minutes.
When done turn the souffl& out upon a hot platter, having the truffle stars uppermost, and serve at once.
Note. — ^Any shallow pan will answer if a saute pan is not available, but care must be taken that the boiling water does not reach more than half way up the sides of the cup tins.
Chestnut Souffle. — One pint of fresh chestnuts, one and one-half gills of milk, yolks of three egg, whites
of four eggs, one ounce of powdered sugar, one ounce of butter, one ounce of flour.
Throw the chestnuts into boiling water and boil them until the shells begin to crack open. Take them from the water, remove their shells and inner skins, pound them in a mortar and make them perfectly smooth by passing them through a sieve.
Pour the milk over the chestnut-flour and stirring this together, put the mixture into a small saucepan and let it cook over a slow Are for ten minutes.
At the end of this time melt the butter in a separate saucepan, stir into it the flour and when these are mixed, pour in with them the milk and chestnuts.
The instant this boils take it from the Are, and adding the sugar and yolks of eggs, beat all well together. Whip the whites of eggs to a stiff froth and stir this in lightly also, and greasing a pint and a half souffle tin, pour into it the mixture and bake in a moderate oven for twenty minutes.
Serve in a silver souffle dish or in a folded napkin, and without any delay.
Welcome Guest Pudding.— Eight ounces of bread crumbs, one-half pint of milk, four ounces of beef suet, three ounces of citron, four ounces of sugar, rind of one lemon, three ounces of almonds, four eggs, one grain of salt.
Place four ounces of the bread crumbs into a bowl, and bringing the milk to the boiling point pour it over them. Cover the bowl with a plate, and allow the bread crumbs to soak in the milk for ten minutes.
FIG PUDDING, 143
Records on this page
Chestnut SouffleChicken SouffleWelcome Guert Pudding