Liverpool School of Cookery recipe book

butter into an enamel pan large enough to hold all the ingredients. Melt the butter, add the flour, blend over gentle heat and cook. Stir in the milk gradually and boil 2 minutes. Add the sugar, and, when slightly cooled, the yolks and vanilla. Mix in the whites lightly but thoroughly, till the mixture is of uniform colour and consistency. While still warm, put at once into the prepared tin and steam gently and steadily for 35 minutes. Serve with raspberry sauce (p. 73) poured round. Apricot 1 oz. flour. 1 oz. creme de riz. 1 oz. butter. 2 oz. sugar. i, pint milk. 2 tablespoonfuls syrup from the fruit. Method : The same as in or steam for 35 minutes, sugar when half cooked, (p. 73). Souffle. 2 yolks. 2 teaspoonful vanilla essence. ^ tin apricots, cut small. 1 oz. chopped almonds. 3 whites in froth. the preceding recipes. Bake If baked, glaze with icing Serve with hot jam sauce Parmesan 1 oz. fine sifted flour. 1 oz. rice flour. 2 oz. butter. it pint milk. Souffle. 3 oz. grated Parmesan cheese. 3 yolks, bait, cayenne. 4 whites in froth. Method : The same as in preceding recipes. Bake or steam 35 minutes. If baked, sprinkle the top after cooking with browned crumbs, 6o Lobster Souffle. 6 oz. tinned lobster. 1 teaspoonful vinegar. 1 teaspoonful anchovy sauce. 1 teaspoonful Worcester sauce. 3 yolks. 4 whites in froth. 1 oz. butter. 1 oz. flour. £ pint milk. Salt and pepper. Method : Chop the lobster finely. Put the butter into an enamel pan large enough to hold the finished souffle mixture. Melt the butter, add the flour, blend over gentle heat, add the milk gradually, and boil 3 minutes. Stir in the rest of the ingredients, except the whites. When thoroughly mixed put in the whipped whites. Break up the froth as little as possible, but mix lightly till there is no streakiness and all is of one consistency. Put at once into the prepared tin and steam 1 hour. Sauce for Lobster Souffle. 1 oz. butter. . 1 dessertspoonful anchovy 1 oz. flour. J sauce. ^ pint milk. Salt and pepper. Method : Mix the eggs well together with a fork, but do not froth them. Add the parsley, pepper and salt. Put the butter into a pan^ and let the pan get thoroughly hot in every part. When the butter is on the point of beginning to brown, pour in the eggs quickly. At the moment of contact with the hot pan the under part of the omelet is formed. This must be lifted by a spoon or fork to allow the unformed portion to run beneath. Keep the Method (p. 68). Omelet. 3 eggs. 1 oz. butter. | 1 teaspoonful chopped parsley. I Pepper and salt. 6r pan moving gently and use every means to secure rapidity of setting, but do not brown the omelet. When the contents of the pan are nearly set, slip a knife underneath and fold in three, wrapping in the centre the slightly unformed juicy part that remained on the surface. Turn on to a hot dish. Savoury Omelet Souffle. 3 eggs (separated). 1 tablespoonful milk. 1 teaspoonful finely chopped parsley. Salt and pepper. 1 oz. butter.