Cassell's dictionary of cookery

Souffle, Potato. — This dish has the double advantage of being excellent and economical. Take as many large potatoes as you expect guests for dinner. As the potatoes do not look well when cut, wash them well, and select the best shaped ; put them into the oven, and when sufficiently baked, cut an aperture at the top of each, scoop out the inside with a spoon, and put it in a stewpan with two or three spoonfuls of double cream, a small bit of butter, a little salt, some sugar, a little lemon-peel rasped on sugar, two yolks of eggs, adding the white nicely frothed. Put this mixture into the hollow potatoes, placing them in a rather hot oven. The taste may sometimes be varied with lemon, orange-flower water, &c. This is a pretty dish. Apple souffle may be prepared in the same way, excepting that the apples must not be baked previously to being filled with the ingredients, but merely cored and the interior scooped out, as above directed. Souffle, Potato (au Citron). — Bake a dozen potatoes in the oven ; when they are well done, open them, scoop out the most floury part, and mix it with half a pint of cream that has boiled and in which you have infused the peel of a lemon ; to this add a little sugar, a large bit of butter, and a little salt — the taste of the sugar, however, must predominate : yet observe that the less sugar you use, the lighter the souffles will be. Now break six eggs, throw the yolks of four only into the potatoes, beat the six whites, which pour gently with the sou (901 ) SOU above preparation into a souffle-dish, add to it an ounce of fresh butter, and put it into the oven, which must not be too hot. When the souffle is done enough, powder a little sugar over it, and use the salamander. Souffles must he served up the moment they are ready, for they are liable to sink. — Ude. Souffle, Poultets (a la Creme). — This dish is also made of the remnants of roasted chickens; take off the white ilesh, mince it very small, and pound it in a mortar with a little bechamel, a good lump of fresh butter, and salt and pepper; with this mix the yolks of four eggs. Strain the whole through a tamis, or a hair sieve ; then beat the whites of five eggs till made into a single body ; mix these with the former preparation, and put the whole in the dish to rise, or in a croutade that has been raised like the crust of a pate chaud (hot pasty). It will be done in a quarter of an hour or twenty minutes, according to the quantity. It is to be observed, that if the oven is too hot, the outside of the souffle will be burnt, although the inside is not done enough. This, therefore, must be carefully attended to.