Souffle aux Mandarins. — Eub the peel off six
Mandarin oranges (these are a rather larger kind of
Tangerine orange), with about 5oz. of loaf sugar,
and after lightly crushing this, place it in a pan
with the yolks of ten and the whites of five eggs, and
whip it till warm and thick ; then off the fire beat it
till cold and stiff, when you add to it a liqueur-
glassful of cura9o✪ Souffle aux Mandarinsa, the juice (strained) of the
oranges, and half a pint of stifQy v/hipped cream,
freeze as usual. Serve with a compote made by
peeling and removing all pith from four or five
oranges, dividing these up into their natural
divisions, sprinkling them liberally with cura9oa
syrup (or cura9oa liqueur diluted with orange juice,
and a generous sprinkle of sugar), and stand in the
ice cave till wanted.
Souffli Panache. — For this put into a pan the
yolks of ten and the whites of five eggs, with 4oz. of
caster sugar and a little vanilla ; beat this till warm
and thick over the fire, then divide this custard into
two parts and stir mto one half, half a gill of Mocha
coffee (prepared by infusing loz. of freshly roasted
Mocha coffee berries in a short gill of single cream) ;
into the other half stir a gill of fresh strawberry
pulp, and then add into each of these, after beating
them till cold and stiff, a good half gill of stiffly
whipped cream ; put this in alternate layers into the
souffle case and freeze as before. Mind when freezing
these souffles to turn them occasionally in the ice cave
or they will freeze crooked. The mixture can be
flavoured to taste with any fruit, liqueur, &c.
Souffle aux Macarons. — Crush half a pound of
SOUFFLES AND MOUSSES. 97
nice macaroons (cocoamit ones make a very good
souffle) and stir them into four or five tablespoonfuls
of marascliino or noyeau syrup, a small liqueur-
glassful of brandy, and half a teaspoonful of essence
of vanilla ; let these crumbs steep in this for fifteen
or twenty minutes, then mix them with a pint of
stiffly whipped cream, and an Italian meringue made
with sugar, and the whites of three eggs✪ Souffle aux Macarons ; stir this all
together, j)ut it into a papered souffle case, and freeze
from three to four hours in the cave. Serve with
nun compote (see recipe) previously iced.
This is equally good made with brown bread
crumbs.
Souffle a la Vanille — Make this exactly like the
foundation of the souffle panach^ only, instead of
dividing it, flavour the whole with essence of vanilla
and use. Maraschino, cura9oa, kirsch, &c., can all
be used for flavouring these souffles, which then take
their names from the flavouring used. If you use
kirsch, serve with a compote of stoned cherries j>re-
pared like the strawberries given above, adding to
the fniit some of their kernels, nicely blanched. A
little noyeau can also be added.
Souffle de Punch d la Frangaise. — Infuse 2oz. of
good tea in a pint of perfectly freshly boiled water,
then strain it off and leave it to cool. In the mean-
time whip five yolks and two whites of eggs with
3oz. of sugar over boiling water till thick and warm,
then off the fire till cold and stiff ; now add to it the
strained juice of a lemon, a tablespoonful of good
nim, and lastly the cold strained tea. Then stir into
it three-quarters of a pint of stiffly whipped cream✪ Souffle de Punch a la Francaise,
H
98
ICES.
and freeze in a papered souffle case for three to four
hours. ✪ Souffle d'Alexandra
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Souffle aux Mandarins. — Eub the peel off six
Mandarin oranges (these are a rather larger kind of
Tangerine orange), with about 5oz. of loaf sugar,
and after lightly crushing this, place it in a pan
with the yolks of ten and the whites of five eggs, and
whip it till warm and thick ; then off the fire beat it
till cold and stiff, when you add to it a liqueur-
glassful of cura9oa, the juice (strained) of the
oranges, and half a pint of stifQy v/hipped cream,
freeze as usual. Serve with a compote made by
peeling and removing all pith from four or five
oranges, dividing these up into their natural
divisions, sprinkling them liberally with cura9oa
syrup (or cura9oa liqueur diluted with orange juice,
and a generous sprinkle of sugar), and stand in the
ice cave till wanted.
Souffli Panache. — For this put into a pan the
yolks of ten and the whites of five eggs, with 4oz. of
caster sugar and a little vanilla ; beat this till warm
and thick over the fire, then divide this custard into
two parts and stir mto one half, half a gill of Mocha
coffee (prepared by infusing loz. of freshly roasted
Mocha coffee berries in a short gill of single cream) ;
into the other half stir a gill of fresh strawberry
pulp, and then add into each of these, after beating
them till cold and stiff, a good half gill of stiffly
whipped cream ; put this in alternate layers into the
souffle case and freeze as before. Mind when freezing
these souffles to turn them occasionally in the ice cave
or they will freeze crooked. The mixture can be
flavoured to taste with any fruit, liqueur, &c.
Souffle aux Macarons. — Crush half a pound of
SOUFFLES AND MOUSSES. 97
nice macaroons (cocoamit ones make a very good
souffle) and stir them into four or five tablespoonfuls
of marascliino or noyeau syrup, a small liqueur-
glassful of brandy, and half a teaspoonful of essence
of vanilla ; let these crumbs steep in this for fifteen
or twenty minutes, then mix them with a pint of
stiffly whipped cream, and an Italian meringue made
with sugar, and the whites of three eggs ; stir this all
together, j)ut it into a papered souffle case, and freeze
from three to four hours in the cave. Serve with
nun compote (see recipe) previously iced.
This is equally good made with brown bread
crumbs.
Souffle a la Vanille — Make this exactly like the
foundation of the souffle panach^ only, instead of
dividing it, flavour the whole with essence of vanilla
and use. Maraschino, cura9oa, kirsch, &c., can all
be used for flavouring these souffles, which then take
their names from the flavouring used. If you use
kirsch, serve with a compote of stoned cherries j>re-
pared like the strawberries given above, adding to
the fniit some of their kernels, nicely blanched. A
little noyeau can also be added.
Souffle de Punch d la Frangaise. — Infuse 2oz. of
good tea in a pint of perfectly freshly boiled water,
then strain it off and leave it to cool. In the mean-
time whip five yolks and two whites of eggs with
3oz. of sugar over boiling water till thick and warm,
then off the fire till cold and stiff ; now add to it the
strained juice of a lemon, a tablespoonful of good
nim, and lastly the cold strained tea. Then stir into
it three-quarters of a pint of stiffly whipped cream,
H
98
ICES.
and freeze in a papered souffle case for three to four
hours.