The above hints will show how souffles glaees are
made, and, of course, the flavourings may be varied
ad infinitum.
The following sweets, extremely nice in their way,
hardly deserve the name of souffles, having really
nothing of a souffle but the case; still, as they are
very good, easy to make, and. go under that name,
they are here included : —
Souffle d V Alexandra. — Prepare a rich chocolate
cream ice made with whipped cream (or a I’Ameri-
caine, with a pint of scalded cream, to which half
way through you add 2oz. of rich vanilla chocolate
dissolved, in a little single cream, and a gill of stiffly
whipped cream) and an apricot sorbet✪ Souffle d'Alexandra (see recipe).
Fill the third part of a papered souffle case with the
chocolate ice, then lay in the apricot sorbet, and
lastly fill up with more chocolate. Freeze three to
four hours in the cave, and serve garnished with
crystallized aj)ricots.
Souffle a VEloise. — Have ready a rich vanilla cream
ice, and also some angel cream ice into which you
have mixed some cherries stoned and marinaded in
kirsch, lemon juice, and sugar✪ Souffle a l'Eloise, and fill up in layers
as in the preceding.
Soufie d la Kaiser. — Prepare a rich almond
praline cream ice, mix into it finely shred candied
citron, lemon, and orange peel, with a liqueur-glassful
of any liqueur to taste✪ Souffle d la Kaiser, and freeze as usual.
Souffle d la St. Georges. — Two-tliirds fill a papered
souffle case with a strawberry mousse, then fill it up
SOUFFLES AKD MOUSSES.
99
rather high with a mousse au marasquin, into which
yon have mixed some ripe and very red strawberries
previously marinaded in maraschino and sugar✪ Souffle d la St. Georges.
(Alpine strawberries give the best flavour.)
Soufle a la Venus. — Arrange in a papered souffle
case alternate layers of rum mousse mixture (see
“ Soufile au Cognac ”) and ginger cream ice made
with whipped cream. G-arnish with small pieces of
preserved ginger sprinkled with rum.
E
r
CHAPTEE YIII.
PARFAITS AND SPONGADAS.
The parfait is in reality wliipped and frozen cream
flavoured to taste ; it is fairly easy to make (granted
an ice cave), as the flavouring is simply added to the
whipped cream, the whole poured, into a mould, and
then either buried in ice and salt, or placed in the ice
cave for three to four hours. The only difficulty hes
in the turning out, which needs practice, and must be
done very carefully. From the fact that the cream is
whipped till dry before the flavouring is added this
sweet is very hght, and this lightness is its dis-
tinguishing characteristic. It originated in an age
when cream was not so expensive as it is nowadays,
and when the housewife, even if economically
natured, did not hesitate to use eggs, milk, and
ci’eam freely. Now that such points have to be con-
sidered by all but the most wealthy, half custard,
half cream is the proportion usually adopted, both
being whipped tiU stiff first, and then lightly and
quickly whipped together. Eecipes for both kinds
will be found below.
Parfait au Cafe. — Put into a delicately clean pan
the yolks of two eggs, a tablespoonful of caster sugar,
and one-third of a pint of rather strong cold coffee ;
PARFAITS AND SPONG-ADAS.
101
✪ Parfait au Cafe
Page 47 · 5 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
A modernized reading is not available for this page yet. You are seeing the original text.
The above hints will show how souffles glaees are
made, and, of course, the flavourings may be varied
ad infinitum.
The following sweets, extremely nice in their way,
hardly deserve the name of souffles, having really
nothing of a souffle but the case; still, as they are
very good, easy to make, and. go under that name,
they are here included : —
Souffle d V Alexandra. — Prepare a rich chocolate
cream ice made with whipped cream (or a I’Ameri-
caine, with a pint of scalded cream, to which half
way through you add 2oz. of rich vanilla chocolate
dissolved, in a little single cream, and a gill of stiffly
whipped cream) and an apricot sorbet (see recipe).
Fill the third part of a papered souffle case with the
chocolate ice, then lay in the apricot sorbet, and
lastly fill up with more chocolate. Freeze three to
four hours in the cave, and serve garnished with
crystallized aj)ricots.
Souffle a VEloise. — Have ready a rich vanilla cream
ice, and also some angel cream ice into which you
have mixed some cherries stoned and marinaded in
kirsch, lemon juice, and sugar, and fill up in layers
as in the preceding.
Soufie d la Kaiser. — Prepare a rich almond
praline cream ice, mix into it finely shred candied
citron, lemon, and orange peel, with a liqueur-glassful
of any liqueur to taste, and freeze as usual.
Souffle d la St. Georges. — Two-tliirds fill a papered
souffle case with a strawberry mousse, then fill it up
SOUFFLES AKD MOUSSES.
99
rather high with a mousse au marasquin, into which
yon have mixed some ripe and very red strawberries
previously marinaded in maraschino and sugar.
(Alpine strawberries give the best flavour.)
Soufle a la Venus. — Arrange in a papered souffle
case alternate layers of rum mousse mixture (see
“ Soufile au Cognac ”) and ginger cream ice made
with whipped cream. G-arnish with small pieces of
preserved ginger sprinkled with rum.
E
r
CHAPTEE YIII.
PARFAITS AND SPONGADAS.
The parfait is in reality wliipped and frozen cream
flavoured to taste ; it is fairly easy to make (granted
an ice cave), as the flavouring is simply added to the
whipped cream, the whole poured, into a mould, and
then either buried in ice and salt, or placed in the ice
cave for three to four hours. The only difficulty hes
in the turning out, which needs practice, and must be
done very carefully. From the fact that the cream is
whipped till dry before the flavouring is added this
sweet is very hght, and this lightness is its dis-
tinguishing characteristic. It originated in an age
when cream was not so expensive as it is nowadays,
and when the housewife, even if economically
natured, did not hesitate to use eggs, milk, and
ci’eam freely. Now that such points have to be con-
sidered by all but the most wealthy, half custard,
half cream is the proportion usually adopted, both
being whipped tiU stiff first, and then lightly and
quickly whipped together. Eecipes for both kinds
will be found below.
Parfait au Cafe. — Put into a delicately clean pan
the yolks of two eggs, a tablespoonful of caster sugar,
and one-third of a pint of rather strong cold coffee ;
PARFAITS AND SPONG-ADAS.
101