No. 2, for fruit souffles. The puree of fruit, which should be rather thick, is sweetened with heavy syrup, and whipped whites of eggs are carefully mixed. This souffle requires less cooking than the above. No. 3, another very delicious souffle, is a (lemon souffle) souffle au citron, the proportion for which is about four yolks of eggs, 4 ounces of fresh 446 The New Practical Cookery Guide. ■ butter, 3 ounces of caster sugar, the rind of a lemon chopped very fine, and the juice of two lemons, the whole placed in a saucepan and stirred over the fire till it attains the consistency of thick sauce, but must not boil. Remove from fire, and add six whites of eggs whipped to a froth, care- fully mixed, and bake in a souffle case. Other souffles are made in a similar way, using different ingredients . o No. 4. — The biscuit mixture souffle is occasionally used with salpicon of fruit, nuts, etc. Souffle Carmago — A souffle prepared as lemon souffle, with tangerines and shredded filberts, mixed. D’ Orleans — No. 1 souffle mixture with crusted Reims biscuits and kirsch. Hilda — Lemon souffle and fresh sliced strawberries. Java — No. 1 souffle mixture, flavoured with strong tea and chopped pistachios. Lerina — Rich cream souffle, flavoured with Lerina liqueur. Lucullus — Fruit souffle mixture (pears, apples, and peaches) cooked in a scooped brioche timbale, fruit syrup round. Orientale — Pomegranate, kirsch, and crumbed bis- cuits. Palmyre — No. 1 souffle mixture, mixed with crumbed biscuits and anisette flavour. Paulette — Puree of fresh strawberry souffle mixture. %! Pralines — No. 1 mixture with chopped almond pralines. Entremets (Sweets) . 447 Rothschild — No. 1 souffle mixture with salpicon of fruit macerated in Dantzic liqueur, syrup of strawberries and kirsch a part. Roy ale — No. 1 mixture with layer of macerated salpicon of fruit, and crushed biscuits and maraschino. Entremets Etrangers (Foreign Sweets). Dampfundels — Brioche paste rolled shape of ball, placed on deep baking tin and brushed with oiled butter over ; pour warm, sweetened milk to cover, and baked thus ; served with vanilla sauce. Gollatschen — Brioche paste rolled half an inch thick cut in rounds about 3in., place hard puree of prunes and a few currants in centre, form a ball, egged and baked. Gucjllmpf — A light brioche paste with currants, sultanas, additional sugar, butter, and whipped white, baked. Indianerkrapfen — Biscuit mixture piped on buttered and floured baking sheet, bouchee fashion, baked ; when done, fill centre with Chantilly cream and masked chocolate icing. Kaimak — Quinces (coings) pared and scooped, blanched in syrup ; when cold, filled with sweetened cream, quince syrup round. Kerkson — Semolina quenelles (sweet) served with custard sauce. Kutja — Rice cooked in milk, almond flavour, and mixed with honey, served with raisins round. 448 The New Practical Cookery Guide. Malibe — A custard or batter made with hour, eggs, milk, sugar, butter, and essence of rose, baked, served cold. Montecados — Sweet pate a choux, cinnamon flavour, made quenelle shape, fried, and served with apricot sauce. Mctlakoff Pudding — Charlotte mould lined with finger biscuits, vanilla Bavarois mixture mixed with sliced cooked pears and apples to fill the mould ; when set, turned out and served with cold sabayon sauce. Mince Pies. ✪ Mince Pies

AI-modernized reading of the original text

No. 2, for fruit souffles. The puree of fruit, which should be rather thick, is sweetened with heavy syrup, and whipped whites of eggs are carefully mixed. This souffle requires less cooking than the above. No. 3, another very delicious souffle, is a (lemon souffle) souffle au citron, the proportion for which is about four yolks of eggs, 4 ounces of fresh [illustration: page 446] butter, 3 ounces of caster sugar, the rind of a lemon chopped very fine, and the juice of two lemons, the whole placed in a saucepan and stirred over the fire till it attains the consistency of thick sauce, but must not boil. Remove from fire, and add six whites of eggs whipped to a froth, carefully mixed, and bake in a souffle case. Other souffles are made in a similar way, using different ingredients. No. 4. — The biscuit mixture souffle is occasionally used with salpicon of fruit, nuts, etc. Souffle Carmago — A souffle prepared as lemon souffle, with tangerines and shredded filberts, mixed. D’ Orleans — No. 1 souffle mixture with crusted Reims biscuits and kirsch. Hilda — Lemon souffle and fresh sliced strawberries. Java — No. 1 souffle mixture, flavoured with strong tea and chopped pistachios. Lerina — Rich cream souffle, flavoured with Lerina liqueur. Lucullus — Fruit souffle mixture (pears, apples, and peaches) cooked in a scooped brioche timbale, fruit syrup round. Orientale — Pomegranate, kirsch, and crumbed biscuits. Palmyre — No. 1 souffle mixture, mixed with crumbed biscuits and anisette flavour. Paulette — Puree of fresh strawberry souffle mixture. %! Pralines — No. 1 mixture with chopped almond pralines. Entremets (Sweets) . Rothschild — No. 1 souffle mixture with salpicon of fruit macerated in Dantzic liqueur, syrup of strawberries and kirsch a part. Roy ale — No. 1 mixture with layer of macerated salpicon of fruit, and crushed biscuits and maraschino. Entremets Etrangers (Foreign Sweets). Dampfundels — Brioche paste rolled shape of ball, placed on deep baking tin and brushed with oiled butter over ; pour warm, sweetened milk to cover, and baked thus ; served with vanilla sauce. Gollatschen — Brioche paste rolled half an inch thick cut in rounds about 3in., place hard puree of prunes and a few currants in centre, form a ball, egged and baked. Gucjllmpf — A light brioche paste with currants, sultanas, additional sugar, butter, and whipped white, baked. Indianerkrapfen — Biscuit mixture piped on buttered and floured baking sheet, bouchee fashion, baked ; when done, fill centre with Chantilly cream and masked chocolate icing. Kaimak — Quinces (coings) pared and scooped, blanched in syrup ; when cold, filled with sweetened cream, quince syrup round. Kerkson — Semolina quenelles (sweet) served with custard sauce. Kutja — Rice cooked in milk, almond flavour, and mixed with honey, served with raisins round. The New Practical Cookery Guide. Malibe — A custard or batter made with hour, eggs, milk, sugar, butter, and essence of rose, baked, served cold. Montecados — Sweet pate a choux, cinnamon flavour, made quenelle shape, fried, and served with apricot sauce. Mctlakoff Pudding — Charlotte mould lined with finger biscuits, vanilla Bavarois mixture mixed with sliced cooked pears and apples to fill the mould ; when set, turned out and served with cold sabayon sauce. Mince Pies.

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