On withdrawing it from the oven, carefully turn it out on a dish ; pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving. 2521—ALMOND SOUFFLE Make a preparation of souj#é with cream, but use almond milk instead of cow’s milk, add one and a half oz. of slightly-grilled, chopped almonds, per half pint of almond milk. Dish and cookin the usual way. 4 2522—-SOUFFLE WITH FRESH ALMONDS Proceed exactly as above, but use fresh splintered almonds instead of grilled, chopped ones. 2523—SOUFFLE WITH FILBERT Make the soug#é preparation from milk in which two oz. of filbert pralin per one-sixth pint have previously been infused. Dish and cook the soug?é in the usual way. 2524—SOUFFLE A LA CAMARGO Make a souffle preparation of tangerines, and another of filberts as above. Dish the two preparations in layers, alternated by “lady’s-finger biscuits,” saturated with Curagao liqueur. 2525—PAULEITE SOUFFLE Take vanilla-flavoured, sougié preparation, thickened somewhat more than the ordinary kind, and add to it five tablespoonfuls of strawberry purée. Serve some well-cooled strawberries, coated with raspberry purée, separately. 2526—CHERRY SOUFFLE Prepare a soufié with Kirsch, accompany it with some stewed stoned cherries, covered with a raspberry purée. 740 GUIDE TO MODERN COOKERY 2527—STRAWBERRY SOUFFLE This is a soug#é with Kirsch, accompanied by iced strawberries macerated in orange juice. 2528—POMEGRANATE SOUFFLE ‘A L’ORIENTALE” Make a souf#é preparation, slightly flavoured with vanilla. Dish it in layers in a timbale, alternated by “lady’s-finger biscuits ” saturated with Grenadine and Kirsch. On withdrawing the soyjié from the oven, cover it with a veil of spun sugar, and sprinkle the latter with small sweets, flavoured with Grenadine, in imitation of pomegranate seeds. 2529—JAVA SOUFFLE Make the souffié preparation, but use tea instead of milk, and add thereto one and a half oz. of chopped pistachios per one-sixth pint of the tea. 2530—LERINA SOUFFLE Take some ordinary souff#é preparation, flavoured with Lérina liqueur, which is a kind of Chartreuse, made in the Lérins islands. 253I—SOUFFLE WITH LIQUEUR This sougiié may be made, either from the soufflé with cream preparation or from that with fruit, given in the note. The soufiés made from cream are flavoured with such liqueurs as rum, curagao, anisette, vanilla, etc. Those made from fruit are flavoured with Kirsch, Kiimmel, etc. 2532—LUCULLUS SOUFFLE Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and surround it with a band of paper, tied on with string, in order to prevent the souffé from drying during the cooking process. Make a soxfié preparation with a fruit base, set it in the centre of the savarin, and cook it in the usual way. 2533—HILDA SOUFFLE This is a lemon souffié, accompanied by fine strawberries, well cooled and coated with a purée of fresh raspberries 2534—SOUFFLE ‘‘A LA D’ORLEANS”’ Take some cream souffé-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with 4a peach liqueur and Kirsch, and one oz. each of half-sugared cherries at and angelica, cut into dice✪ Soufflé A La D’Orleans. ENTREMETS 741 2535—SOUFFLE PALMYRE Take some vanilla-flavoured sougf#é preparation. Set it in a timbale, in layers alternated by lady’s-finger biscuits saturated with anisette and Kirsch✪ Soufflé Palmyre. Cook in the usual way. 2530—SOUFFLE PRALINE Take some vanilla-flavoured souf#é preparation ; add to it two ounces of almond fgrvalin which should have previously infused in milk. When the souf#é is dished, sprinkle its surface with grilled chopped almonds✪ Soufflé Praline, or crushed, burnt almonds. 2537—ROTHSCHILD SOUFFLE Take some cream souffé-preparation, combined with three ounces of candied fruit, cut into dice and macerated in Dantzig brandy✪ Rothschild Soufflé, containing plenty of gold spangles.

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On withdrawing it from the oven, carefully turn it out on a dish ; pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving. 2521—ALMOND SOUFFLE Make a preparation of souj#é with cream, but use almond milk instead of cow’s milk, add one and a half oz. of slightly-grilled, chopped almonds, per half pint of almond milk. Dish and cookin the usual way. 4 2522—-SOUFFLE WITH FRESH ALMONDS Proceed exactly as above, but use fresh splintered almonds instead of grilled, chopped ones. 2523—SOUFFLE WITH FILBERT Make the soug#é preparation from milk in which two oz. of filbert pralin per one-sixth pint have previously been infused. Dish and cook the soug?é in the usual way. 2524—SOUFFLE A LA CAMARGO Make a souffle preparation of tangerines, and another of filberts as above. Dish the two preparations in layers, alternated by “lady’s-finger biscuits,” saturated with Curagao liqueur. 2525—PAULEITE SOUFFLE Take vanilla-flavoured, sougié preparation, thickened somewhat more than the ordinary kind, and add to it five tablespoonfuls of strawberry purée. Serve some well-cooled strawberries, coated with raspberry purée, separately. 2526—CHERRY SOUFFLE Prepare a soufié with Kirsch, accompany it with some stewed stoned cherries, covered with a raspberry purée. 740 GUIDE TO MODERN COOKERY 2527—STRAWBERRY SOUFFLE This is a soug#é with Kirsch, accompanied by iced strawberries macerated in orange juice. 2528—POMEGRANATE SOUFFLE ‘A L’ORIENTALE” Make a souf#é preparation, slightly flavoured with vanilla. Dish it in layers in a timbale, alternated by “lady’s-finger biscuits ” saturated with Grenadine and Kirsch. On withdrawing the soyjié from the oven, cover it with a veil of spun sugar, and sprinkle the latter with small sweets, flavoured with Grenadine, in imitation of pomegranate seeds. 2529—JAVA SOUFFLE Make the souffié preparation, but use tea instead of milk, and add thereto one and a half oz. of chopped pistachios per one-sixth pint of the tea. 2530—LERINA SOUFFLE Take some ordinary souff#é preparation, flavoured with Lérina liqueur, which is a kind of Chartreuse, made in the Lérins islands. 253I—SOUFFLE WITH LIQUEUR This sougiié may be made, either from the soufflé with cream preparation or from that with fruit, given in the note. The soufiés made from cream are flavoured with such liqueurs as rum, curagao, anisette, vanilla, etc. Those made from fruit are flavoured with Kirsch, Kiimmel, etc. 2532—LUCULLUS SOUFFLE Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and surround it with a band of paper, tied on with string, in order to prevent the souffé from drying during the cooking process. Make a soxfié preparation with a fruit base, set it in the centre of the savarin, and cook it in the usual way. 2533—HILDA SOUFFLE This is a lemon souffié, accompanied by fine strawberries, well cooled and coated with a purée of fresh raspberries 2534—SOUFFLE ‘‘A LA D’ORLEANS”’ Take some cream souffé-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with 4a peach liqueur and Kirsch, and one oz. each of half-sugared cherries at and angelica, cut into dice. ENTREMETS 741 2535—SOUFFLE PALMYRE Take some vanilla-flavoured sougf#é preparation. Set it in a timbale, in layers alternated by lady’s-finger biscuits saturated with anisette and Kirsch. Cook in the usual way. 2530—SOUFFLE PRALINE Take some vanilla-flavoured souf#é preparation ; add to it two ounces of almond fgrvalin which should have previously infused in milk. When the souf#é is dished, sprinkle its surface with grilled chopped almonds, or crushed, burnt almonds. 2537—ROTHSCHILD SOUFFLE Take some cream souffé-preparation, combined with three ounces of candied fruit, cut into dice and macerated in Dantzig brandy, containing plenty of gold spangles.

A guide to modern cookery