Practical gastronomy and culinary dictionary

Put the milk and vanilla pod in a stewpan on the fire, boil up and let it infuse on the side of the fire or in the bain-marie for about half an hour. Melt the butter in another stewpan, stir in the flour, cook a little ; strain the milk into this and work it vigorously over the fire until the flour is thoroughly cooked. Re- move from the fire, add the sugar and a handful of cut pineapple, stir, and let cool a little. Mix in the yolks of three eggs, one at a time. Butter a plain char- lotte mould, decorate the bottom with pineapple and angelique, stamped out with a plain round cutter. Add the whites of eggs, previously whipped to a stiff froth, to the mixture ; pour it into the mould, cover with a buttered paper, and steam for about one hour. Re- move the paper, turn out on a hot dish, garnish tastefully with a few fancifully-cut slices of pineapple, and serve with a sweet sauce or syrup. 596. Souffle a I'Orange. — |pint milk, 2 eggs, 2 oz. castor sugar, 1 oz. butter, 3 oz. cakecrumbs, 3 oz. bread- crumbs, 1 orange, 1 glass of Noyeau or Kirsch, a few glace cherries. Heat up the milk and pour over the crumbs ; cream the butter and sugar, add the yolks and one white of eggs, stir until stiff ; then add the soaked crumbs, the liqueur, half the orange rind, finely peeled and chopped, SWEET ENTREMETS (HOT). 607 also one dessert- spoonful of orange juice. Pile up neatly on a buttered souffle dish, bake a golden brown in a moderately heated oven (about half-an-hour). Whisk the remaining white of egg to a stiff froth, cover the souffle completely with this, dredge with sugar, garnish with glace cherries ; return to a quick oven for a few minutes to brown, and serve. This souffle is also very nice served cold. 597. Souffles aux Fraises. — | pint strawberry pulp, 1| gill milk, f gill cream, 2 oz. sugar, 2 oz. butter, 1 oz. flour, I oz. fecule de riz, or ground rice, 3 eggs, a few drops of cochineal or liquid carmine. Put the milk and cream in a stewpan, let it come to the boil, add the sugar and butter, stir in whilst boiling the flour and fecule, or ground rice, previously mixed and passed through a sieve. Stir with a wooden spoon over the fire until it is thick, and has the appear- ance of choux-paste mixture. Let it cool, and add by degrees the yolks of eggs. Add the strawberry pulp, mix thoroughly, colour with a few drops of cochineal or carmine, if found necessary ; beat the whites of egg to a stiff froth, adding a pinch of salt before com- mencing to whisk, and stir gently into the mixture ; pour into a well-buttered souffle tin, bake for half an hour, turn out, and serve with strawberry syrup. Note. — Souffle Puddings. — If a steamed pudding fails to turn out readily, plunge the mould into cold water for an instant ; this will loosen the pudding from the sides of the mould. 598. Pouding Souffle aux Framboises. — | lb. ripe raspberries, 4 eggs, 2 oz. cakecrumbs or fresh bread- crumbs, 2 oz. castor sugar, 2 oz. fecule, or creme de riz, f oz. butter, | gill cream. Pick the stalks from the strawberries, put them in a basin with the cream, and mash up small ; add the sugar and crumbs. Separate the yolks of eggs from the whites, put the fecule or creme de riz in a basin, stir into this the egg-yolks ; when smooth, add to the mixture, whisk the whites of eggs to a stiff froth, and 608 RECHERCHE COOKERY.