The whites of six eggs beaten very stiff ; the yolks of
three beaten four minutes, with three tablespoonfuls of
sugar powdered, and one teaspoonful of vanilla extract✪ Omelette Soufflée
or the powdered vanilla which is better; turn the whites
on to the yolks and mix very gently, lifting the yolks
as it were, over the whites till blended, yet not stirring
them at all ; butter an oval dish — a soufflee pan is best,
but an earthen or thick tin will do ; turn the mixture
very lightly into it ; sift sugar over, and bake in a
moderate oven till a golden brown. Serve instantly or
it will fall.
SOUFFLEE A LA YANILLE. (j. GOUFFE.)
Put in a three-quart saucepan one quart of milk,
keeping little of it out to mix with six ounces of flour ;
when smooth stir the flour into the milk ; keep on stir-
ring till it boils, when take it off the fire at once ; put
in six ounces of sugar, two teaspoonfuls of vanilla pow-
der or extract, and a pinch of salt ; break six eggs, add
the yolks to the paste, one at a time, beating it well ;
beat the whites very stiff, and add them very gently to
the rest ; if quickly done, the whites go to liquid, and
the paste becomes too wet.
Bake for twenty minutes in a buttered pan.
FLAMIKG OMELETTE.
Break six eggs ; beat the whites and yolks separately ;
add to the yolks one tablespoonf ul of powdered sugar ;
stir whites and yolks lightly together ; put butter the
size of an egg in a clean frying-pan, let it get hot and
begin to boil ; then pour the omelette in ; lift the pan
on one side for a minute, then let the mixture that is
Fies and Tarts, 2 1 5
not set, run oyer to the other side, detach the omelette
with a spoon from the side of the pan ; when it is partly-
set, shake the pan gently back and forth to loosen it ;
turn it half over with a cake turner ; slip it on a hot
dish, dust over with sugar, and pour over it six table-
spoonfuls of rum — warmed if the weather is cold ; set
it alight and serve flaming.
This omelette may be made as directed in Part First,
if preferred.
CHAPTER XXXII.
DISHES FOR CHEESE COURSE, OR FOR SUPPER.
CHEESE EOKDUE.
Put in a small saucepan one tablespoonful of butter,
one of flour ; stir over the fire till they bubble ; then
add a gill of milk or cream (so far this is only very thick
white sauce) ; stir to prevent burning ; when smooth
stir into it three ounces of finely-grated cheese of fine
quality, a saltspoonful (scant) of salt, and a tiny pinch
of cayenne ; turn it when well mixed into a bowl and
stir into it the beaten yolks of two eggs ; thoroughly
whisk the whites of three eggs✪ Soufflée à la Vanille solid ; stir them in very
gently the last thing. Butter a dish or tin which the
fondue will half fill, as it rises very much ; bake till
golden brown in a quick oven ; pin a hot napkin around
the dish in which it is baked ; serve instantly or it will
fall.
EAMINOLES (sOYER).
Melt one tablespoonful of butter ; add one of floor ;
stir over the fire till they bubble ; add half a cup of
water, stir in four ounces of chee,se grated ; stir till
smooth ; remove from the fire ; stir in, very gradually,
three eggs well beaten; have ready a buttered baking-
sheet and drop the mixture on it in lumps the size of a
walnut ; press each slightly on top ; brush them over
216
Dishes for Cheese Course, 2 1 7
Page 109 · 4 recipe records on this page
Presented as published in 1885. 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
The whites of six eggs beaten very stiff ; the yolks of three beaten four minutes, with three tablespoonfuls of sugar powdered, and one teaspoonful of vanilla extract or the powdered vanilla which is better; turn the whites on to the yolks and mix very gently, lifting the yolks as it were, over the whites till blended, yet not stirring them at all ; butter an oval dish — a soufflee pan is best, but an earthen or thick tin will do ; turn the mixture very lightly into it ; sift sugar over, and bake in a moderate oven till a golden brown. Serve instantly or it will fall.
SOUFFLE A LA VANILLE. (J. GOUFFE.)
Put in a three-quart saucepan one quart of milk, keeping little of it out to mix with six ounces of flour ; when smooth stir the flour into the milk ; keep on stirring till it boils, when take it off the fire at once ; put in six ounces of sugar, two teaspoonfuls of vanilla powder or extract, and a pinch of salt ; break six eggs, add the yolks to the paste, one at a time, beating it well ; beat the whites very stiff, and add them very gently to the rest ; if quickly done, the whites go to liquid, and the paste becomes too wet.
Bake for twenty minutes in a buttered pan.
FLAMIKG OMELETTE.
Break six eggs ; beat the whites and yolks separately ; add to the yolks one tablespoonf ul of powdered sugar ; stir whites and yolks lightly together ; put butter the size of an egg in a clean frying-pan, let it get hot and begin to boil ; then pour the omelette in ; lift the pan on one side for a minute, then let the mixture that is
Pies and Tarts, 215
not set, run oyer to the other side, detach the omelette with a spoon from the side of the pan ; when it is partlyset, shake the pan gently back and forth to loosen it ; turn it half over with a cake turner ; slip it on a hot dish, dust over with sugar, and pour over it six tablespoonfuls of rum — warmed if the weather is cold ; set it alight and serve flaming.
This omelette may be made as directed in Part First, if preferred.
CHAPTER XXXII.
DISHES FOR CHEESE COURSE, OR FOR SUPPER.
CHEESE FONDUE.
Put in a small saucepan one tablespoonful of butter, one of flour ; stir over the fire till they bubble ; then add a gill of milk or cream (so far this is only very thick white sauce) ; stir to prevent burning ; when smooth stir into it three ounces of finely-grated cheese of fine quality, a saltspoonful (scant) of salt, and a tiny pinch of cayenne ; turn it when well mixed into a bowl and stir into it the beaten yolks of two eggs ; thoroughly whisk the whites of three eggs solid ; stir them in very gently the last thing. Butter a dish or tin which the fondue will half fill, as it rises very much ; bake till golden brown in a quick oven ; pin a hot napkin around the dish in which it is baked ; serve instantly or it will fall.
RAMINOLES (SOYER).
Melt one tablespoonful of butter ; add one of floor ; stir over the fire till they bubble ; add half a cup of water, stir in four ounces of cheese grated ; stir till smooth ; remove from the fire ; stir in, very gradually, three eggs well beaten; have ready a buttered bakingsheet and drop the mixture on it in lumps the size of a
walnut ; press each slightly on top ; brush them over
Dishes for Cheese Course, 217
Records on this page
Omelette SouffléeSoufflée à la VanilleFlaming OmeletteCheese Fondue