^ Souffle au Cognac.~Fut into a pan the yolks of
eight and the whites of four eggs, and rather better
than an ounce of caster sugar, with a liqueur-glassful
of brandy✪ Mousse au Cassis ; whip this, as before, over boiling water
tiU thick and warm, and then off the fire till cold
and stiff ; then add to it four good tablespoonfuls of
stiffly whipped cream, and finish as before.
Soufles can be made thus, and flavoured with any
bqueui to taste, and if liked a few strawberries, or
any fruit to taste, can be mixed with the souffle
mixture, after being marinaded in sugar, and the
same liqueur as the souffle is to be flavoui’ed with.
Mind the fruit is well drained before adding it to
the mixture, and well dusted with caster sugar, or it
will sink to the bottom. Of course in this case the
souffle takes its name from the liqueur used.
Souffle a la Milanaise. — Beat the yolks of six eggs
over boiling water with 2oz. or 3oz. of caster sugar
till warm and thick, then off the fire till cold and
stiff, when you add to it an Italian meringue of three
egg whites, the finely grated rind of foui' and the
strained juice of three lemons, and lastly half a pint
of stiffly whipped cream. Serve in a paj)ered case,
frozen as before. This makes a very deheious sweet
if loz. of best leaf gelatine dissolved in a httle
brandy or sherry ✪ Souffle a la Milanaise be added with the whipped cream,
&c., and instead of freezing, the mould is placed in a
cold corner on ice till quite set.
Soiiffle aux Groseilles. — Top and tail one and a ba.lf
pounds of nice green gooseberries, and stew them
SOUFFLES AKD MOUSSES.
95
\vitli a sliort gill of water, tlie juice of a lemon, and
6oz. to 8oz. of caster sugar, till tender enough to
tammy. Add a droj) or two of green colouring, if
necessary, and when cold stir into it an Itahan
meringue of four egg whites, one pint of stiffly
whij)ped and sweetened cream, and a liqueur-glassful
of maraschino or brandy, as you please, pour it all
into a papered souffle case, and freeze for three hours
in the ice cave.
Souffle mi Pain Bis. — Put into a pan the yollrs of
eight and the whites of four eggs, with a teaspoonful
of vanilla, 2oz. or 3oz. of caster sugar, and 4oz. of
brown bread crumbs (rather finely grated and
previously mixed with vanilla, and a liqueur-glassful
of brandy) ; whip it as before till thick and warm, and
then till cold and stiff ; add to it three-quarters to
one pint of stiffly whipped cream, j)our it all into a
papered souffle case, and freeze for three to four
hours, and serve.
This souffle is very nice, if after papering the
mould you put a bottle or a tin in the centre, fill up
the space between the bottle and the souffle case with
the brown bread mixture, set it in the ice cave for
three to four hours, then remove the bottle by slij)-
ing a hot k?’ife round it, and fill up the centre with
an iced compote of strawberries. For this, stalk the
strawberries, and if large halve them, and pour on to
them a boihng syrup made by boiling down 8oz. of
loaf sugar and a pint of water to half, then adding
to it a liqueur-glassful of maraschino, let them stand
till cold, then plate them on ice till wanted. Any
fruit can be used if treated in this manner.
96
ICES.
✪ Souffle aux Groseilles
Page 45 · 7 recipe records on this page
Presented as published in 1902. 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
^ Souffle au Cognac.~Put into a pan the yolks of eight and the whites of four eggs, and rather better than an ounce of caster sugar, with a liqueur-glassful of brandy ; whip this, as before, over boiling water till thick and warm, and then off the fire till cold and stiff ; then add to it four good tablespoonfuls of stiffly whipped cream, and finish as before.
Soufles can be made thus, and flavoured with any liqueur to taste, and if liked a few strawberries, or any fruit to taste, can be mixed with the souffle mixture, after being marinaded in sugar, and the same liqueur as the souffle is to be flavoured with. Mind the fruit is well drained before adding it to the mixture, and well dusted with caster sugar, or it will sink to the bottom. Of course in this case the souffle takes its name from the liqueur used.
Souffle a la Milanaise. — Beat the yolks of six eggs over boiling water with 2oz. or 3oz. of caster sugar till warm and thick, then off the fire till cold and stiff, when you add to it an Italian meringue of three egg whites, the finely grated rind of foui' and the strained juice of three lemons, and lastly half a pint of stiffly whipped cream. Serve in a papered case, frozen as before. This makes a very delicious sweet if loz. of best leaf gelatine dissolved in a little brandy or sherry be added with the whipped cream, &c., and instead of freezing, the mould is placed in a cold corner on ice till quite set.
Soiiffle aux Groseilles. — Top and tail one and a half pounds of nice green gooseberries, and stew them
with a short gill of water, tlie juice of a lemon, and 6oz. to 8oz. of caster sugar, till tender enough to sieve. Add a droj) or two of green colouring, if necessary, and when cold stir into it an Itahan meringue of four egg whites, one pint of stiffly whipped and sweetened cream, and a liqueur-glassful of maraschino or brandy, as you please, pour it all into a papered souffle case, and freeze for three hours in the ice cave.
Souffle mi Pain Bis. — Put into a pan the yolks of eight and the whites of four eggs, with a teaspoonful of vanilla, 2oz. or 3oz. of caster sugar, and 4oz. of brown bread crumbs (rather finely grated and previously mixed with vanilla, and a liqueur-glassful of brandy) ; whip it as before till thick and warm, and then till cold and stiff ; add to it three-quarters to one pint of stiffly whipped cream, pour it all into a papered souffle case, and freeze for three to four hours, and serve.
This souffle is very nice, if after papering the mould you put a bottle or a tin in the centre, fill up the space between the bottle and the souffle case with the brown bread mixture, set it in the ice cave for three to four hours, then remove the bottle by slip- ing a hot knife round it, and fill up the centre with an iced compote of strawberries. For this, stalk the strawberries, and if large halve them, and pour on to them a boihng syrup made by boiling down 8oz. of loaf sugar and a pint of water to half, then adding to it a liqueur-glassful of maraschino, let them stand till cold, then plate them on ice till wanted. Any fruit can be used if treated in this manner.
Records on this page
Mousse au CassisSouffle au CognacSouffle a la MilanaiseSouffle aux MandarinsSouffle a la VanilleSouffle aux GroseillesSouffle mi Pain Bis