The new practical cookery guide

a pinch of cayenne ; when boiling add half a pound of sieved flour, stir quickly over fire a few minutes, then mix in half a pound of grated, cheese, take off the fire and add gradually five to six eggs ; place on baking sheets as petits choux with a dice of Gruyere on top, and bake. Ramequin de Geneve — The ramequin mixture is baked in thinly lined tartlet tins. Ramequin Pignatelli — Made as above, with the addition of dice of cooked ham in the mixture. Ramequin suisse — The ordinary ramequin, filled with creamed cheese mixture when baked. Sardines — Skinned, boned sardines, devilled, served on toast. Sardines a la Colonel — Are like Croutes Colonel. Sardines d'Indienne — Skinned sardines, served with curry sauce and plain rice bordure. Sardines en surprise — Skinned, boned sardines, rolled in thin paste, egged and breadcrumbed, fried. Saumon fume sur canapes — Sliced smoked salmon, served on anchovy buttered toast and a little paprika. Scotch ivoodcock — Scrambled eggs, cayenned, served on anchovy buttered toast, anchovy fillets placed across the top. Souffles — To make souffle to perfection requires practice. Once a novice asked me, “ Why did the souffle rise ?” The reason is that the whites are beaten to stiff froth, and create a number of tiny**air bubbles ; these air bubbles expand enormously by action of the heat, hence the lightness of the souffle. 24 The New Practical Cookery Guide. Souffle a la Suisse — Mixture as for Parmesan, baked in puff paste croustades ; a few minutes before ready, masked with little cream and grated . Gruyere cheese over, finish browning, and serve. Souffle au jambon — Ham souffle is made with puree of ham, little paprika, and thick sauce, little essence of ham, yolks and beaten whites of eggs, as before stated. Souffle au parmesan — Half a pint of thick bechamel, two tablespoonfuls of grated Parmesan, four yolks of eggs, a little cayenne, mixed on the fire till thickened and smooth (not to boil), remove, and when cooled add the five whites of eggs beaten to a stiff froth, mix, and bake in a buttered souffle case. Souffle d'huitres — The reduced liquor of twelve blanched oysters, two tablespoonfuls of thick bechamel, salt, mignonette pepper, and juice of lemon, four yolks, and the oysters cut in dice ; stir over fire till smooth, then add four whites of eggs beaten to froth, mix, and bake in a buttered souffle case. Souffle de poisson — Fish souffle is made with puree of fish, little thick bechamel, seasoned, yolks and beaten whites added, as above. Souffle Florentine — Spinach souffle, creamed spinach blended with thick bechamel, seasoned, and finished with eggs, as above. Souffle Helder — Parmesan souffle, with the addition of dice of tongue and truffle. Souffle Pignatelli — Parmesan souffle, with the addition of dice of ham. Savouries. Souffle Polonais — Tartlet tin lined with blinis (Russian pancakes), then filled with blinis mixture, bake, and serve. Notice. — When cheese used in savouries, etc., disagrees with sufferers from indigestion, to overcome this difficulty a pinch of bicarbonate of soda should be added, as stated in the pouding au fromage. Talmouse — Are made in two ways : 1. — Puff paste tartlets, filled with cheese souffle mixture, cheese over, and baked.