Panada. — Melt butter in a saucepan, stir
in the flour, add all the milk, and boil till the
mixture is thick and leaves the sides of the pan
clean. Cool slightly ; add the sugar and beat
in the yolks one by one ; stir in the flavouring
and a little of the beaten whites, then fold in
[ 118 ]
the remainder as lightly as possible. Steam
very gently till the souffle is well risen and
firm to the touch, from three-quarters to one
hour. Turn out, and serve with jam or custard
sauce.
N.B. — The foundation of most souffles is a
thick binding sauce called a panada ; if a liquid
such as milk or coffee is^ used in making it,
use 1 gill to each ounce of flour ; if a thicker
liquid than milk is used, as dissolved chocolate,
apricot pulp, etc., use gill to each ounce
of flour.
Panada.— MgW. the butter, add the flour
and apricot juice and pulp, and cook till thick.
Cool ; add sugar and yolks separately, and fold
APRICOT SOUFFLE.
Panada.-
1 oz. butter.
1 oz. flour.
^ gill apricot pulp.
,, juice.
1 oz. sugar.
S yolks.
4 whites.
8
[ 114 ]
in whites beaten stiffly. Turn into a papered
souffle tin and steam till firm, about one to
one and a quarter hour. Turn out, and pour
the thickened apricot liquor round.
— Custard or apricot jam sauce may
be used instead.
CHESTNUT SOUFFL^i.
4 oz. chestnut flour.
1 oz. butter.
1 gill milk.
3 yolks of eggs.
4 whites of eggs.
Sugar to sweeten.
Vanilla essence.
Melt the butter, add the chestnut flour and
milk, and cook until thick. Add the sugar,
vanilla, and yolks of eggs ; beat thoroughly.
Fold in the whites stiffly beaten, and turn
into a greased china souffle dish. Bake in a
moderate oven till risen and firm, about forty
to fifty minutes.
Chestnut Flour. — Cut a small piece off the
end of the chestnuts and boil them for ten
minutes. Remove the husk and brown skin,
and cook in milk till tender. Drain the
chestnuts and rub through a wire sieve.
[ 115 ]
CHOCOLATE S0UFFL6.
Panada.
1 oz. butter.
1 oz. flour.
1^ gill milk.
1 oz. chocolate.
1 oz. sugar.
Vanilla essence.
3 yolks.
4 whites.
Dissolve the chocolate in a little of the
milk, boil well, and add the rest of the milk.
Melt the butter, add the flour and the dissolved
chocolate, and boil till thick. Cool slightly,
and beat in the sugar, vanilla, and yolks.
Fold in the whites stiffly beaten, and pour
into a papered souffle tin. Steam gently till
firm, about one hour. Turn out, and serve
with custard or chocolate sauce.
Melt butter, add flour and coffee, and boil
till thick. Cool ; add the sugar and yolks, and
COFFEE SOUFFL]^,
1 oz. butter.
1 oz. flour.
1 gill strong cofl!’ee.
1 oz. sugar.
3 yolks.
4 whites.
[ 110 ]
fold in the beaten whites. Steam gently till
firm, for three-quarters to one hour. Turn out,
and serve with custard or coffee custard sauce.
SWEET OMELET
2 fresh eggs.
1 dessertspoonful castor sugar.
1 tablespoonful heated jam. ✪ Fruit Tartlets
Page 25 · 6 recipe records on this page
Presented as published in 1912. 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
Panada. — Melt butter in a saucepan, stir in the flour, add all the milk, and boil till the mixture is thick and leaves the sides of the pan clean. Cool slightly ; add the sugar and beat in the yolks one by one ; stir in the flavouring and a little of the beaten whites, then fold in
[ 118 ]
the remainder as lightly as possible. Steam very gently till the souffle is well risen and firm to the touch, from three-quarters to one hour. Turn out, and serve with jam or custard sauce.
N.B. — The foundation of most souffles is a thick binding sauce called a panada ; if a liquid such as milk or coffee is used in making it, use 1 gill to each ounce of flour ; if a thicker liquid than milk is used, as dissolved chocolate, apricot pulp, etc., use gill to each ounce of flour.
Panada.— Melt the butter, add the flour and apricot juice and pulp, and cook till thick. Cool ; add sugar and yolks separately, and fold
APRICOT SOUFFLE.
Panada.-
1 oz. butter.
1 oz. flour.
^ gill apricot pulp.
,, juice.
1 oz. sugar. S yolks.
4 whites.
[ 119 ]
in whites beaten stiffly. Turn into a papered souffle tin and steam till firm, about one to one and a quarter hour. Turn out, and pour the thickened apricot liquor round.
— Custard or apricot jam sauce may be used instead.
CHESTNUT SOUFFLÉ.
4 oz. chestnut flour. 1 oz. butter.
1 gill milk.
3 yolks of eggs.
4 whites of eggs. Sugar to sweeten. Vanilla essence.
Melt the butter, add the chestnut flour and milk, and cook until thick. Add the sugar, vanilla, and yolks of eggs ; beat thoroughly. Fold in the whites stiffly beaten, and turn into a greased china souffle dish. Bake in a moderate oven till risen and firm, about forty to fifty minutes.
Chestnut Flour. — Cut a small piece off the end of the chestnuts and boil them for ten minutes. Remove the husk and brown skin, and cook in milk till tender. Drain the chestnuts and rub through a wire sieve.
[ 115 ]
CHOCOLATE SOUFFLÉ.
Panada.
1 oz. butter. 1 oz. flour. 1^ gill milk.
1 oz. chocolate. 1 oz. sugar. Vanilla essence.
3 yolks.
4 whites.
Dissolve the chocolate in a little of the milk, boil well, and add the rest of the milk. Melt the butter, add the flour and the dissolved chocolate, and boil till thick. Cool slightly, and beat in the sugar, vanilla, and yolks. Fold in the whites stiffly beaten, and pour into a papered souffle tin. Steam gently till firm, about one hour. Turn out, and serve with custard or chocolate sauce.
Melt butter, add flour and coffee, and boil till thick. Cool ; add the sugar and yolks, and
COFFEE SOUFFLÉ,
1 oz. butter.
1 oz. flour.
1 gill strong cofl!’ee.
1 oz. sugar.
3 yolks.
4 whites.
[ 110 ]
fold in the beaten whites. Steam gently till firm, for three-quarters to one hour. Turn out, and serve with custard or coffee custard sauce.
SWEET OMELET
2 fresh eggs.
1 dessertspoonful castor sugar.
1 tablespoonful heated jam.
Records on this page
Fruit TartletsApricot SouffleChestnut SouffleChocolate SouffleCoffee SouffleSweet Omelet