Make an aperture in each as carefully as possible
and insert a small spoonful of either apricot jam or marmalade
in the middle; close up neatly, then dip in egg and bread-
crumbs. Have ready a well-greased bag, put the beignets in,
and cook for fifteen minutes (350° Fahr.). Take out and
serve at once.
Pommes a la Mascotte.
Take a dozen large apples, as nearly of a size as possible.
Peel very thinly, and remove the cores with an apple-corer.
Roll the apples in well-beaten egg and then in plenty of centri-
fugal sugar. (Add a few drops of vanilla to the beaten egg.)
288 STANDARD COOKERY.
Arrange the apples neatly in a well-greased paper souffle case,
put it into a bag, and bake for half an hour in a moderately
hot oven (300° Fahr.). When done, fill the center of each
with some sieved apricot jam. Pour a little apricot sauce
round the base and serve at once.
For the sauce, place three tablespoonfuls of sieved apricot
jam in a small clean stewpan. Make very hot, then stir in a
little well-whipped cream, and use as directed.
STANDARD COOKERY. 289
SOUFFLES AND SOUFFLE OMELETTES.
General Directions.
Molds or tins in which souffles are to be steamed or baked
should, after being well coated with cool clarified butter, have
a band of three or four folds of buttered paper tied round
their rim to support the souffle when it rises above the level
of the tin. All these preparations should be made before-
hand, so that the mixture may not have to stand and possibly
lose some of its lightness. The success of souffles and souffle-
omelettes depends largely upon the whites of the eggs being
whisked to a proper degree of stiffness. When the eggs are
fresh, all that is necessary to ensure this is careful separa-
tion from the yolks, the addition of a pinch of salt, and that
the air whipped in is as cold as possible. Another important
factor is the cooking. Souffles are lighter when steamed than
when baked, but great care is needed to keep the water sur-
rounding them at simmering point and yet prevent it actually
boiling. Souffles should be served as soon as they are done,
for if over-cooked or allowed to stand, they lose some of their
lightness. They should be baked in a hot oven, and served
as quickly as possible in the dish or dishes in which they are
cooked.
Apricot Souffle.
INGREDIENTS. — Twelve fresh or canned apricots, eight ounces
of Vienna flour, four ounces of butter, four ounces of castor
sugar, one pint of milk, six yolks of eggs, eight whites of
eggs✪ Apricot Souffle.
METHOD. — Drain the apricots well, and pass them through
a hair sieve. Melt the butter, stir in the flour, add the milk
(some of the milk may be replaced by apricot syrup) and cook
over the fire until the mixture no longer adheres to the sides
of the stewpan. Let it cool slightly, then beat in the yolks
of eggs, add the sugar, apricot pulp, and stir in as lightly as
possible, the stiffly-whisked whites of eggs. Have ready a
well-buttered souffle mold, turn in the mixture and steam
slowly from forty to forty-five minutes. Unmold and serve
with a suitable sauce. Send to table as quickly as possible.
290 STANDARD COOKERY.
Chocolate Souffle. ✪ Chocolate Souffle
Page 200 · 2 recipe records on this page
Presented as published in 1912. 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
Make an aperture in each as carefully as possible and insert a small spoonful of either apricot jam or marmalade in the middle; close up neatly, then dip in egg and breadcrumbs. Have ready a well-greased bag, put the beignets in, and cook for fifteen minutes (350° Fahr.). Take out and serve at once.
Pommes a la Mascotte.
Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple-corer. Roll the apples in well-beaten egg and then in plenty of centrifugal sugar. (Add a few drops of vanilla to the beaten egg.)
Arrange the apples neatly in a well-greased paper souffle case, put it into a bag, and bake for half an hour in a moderately hot oven (300° Fahr.). When done, fill the center of each with some sieved apricot jam. Pour a little apricot sauce round the base and serve at once.
For the sauce, place three tablespoonfuls of sieved apricot jam in a small clean stewpan. Make very hot, then stir in a little well-whipped cream, and use as directed.
SOUFFLES AND SOUFFLE OMELETTES.
General Directions.
Molds or tins in which souffles are to be steamed or baked should, after being well coated with cool clarified butter, have a band of three or four folds of buttered paper tied round their rim to support the souffle when it rises above the level of the tin. All these preparations should be made beforehand, so that the mixture may not have to stand and possibly lose some of its lightness. The success of souffles and souffleomelettes depends largely upon the whites of the eggs being whisked to a proper degree of stiffness. When the eggs are fresh, all that is necessary to ensure this is careful separation from the yolks, the addition of a pinch of salt, and that the air whipped in is as cold as possible. Another important factor is the cooking. Souffles are lighter when steamed than when baked, but great care is needed to keep the water surrounding them at simmering point and yet prevent it actually boiling. Souffles should be served as soon as they are done, for if over-cooked or allowed to stand, they lose some of their lightness. They should be baked in a hot oven, and served as quickly as possible in the dish or dishes in which they are cooked.
Apricot Souffle.
INGREDIENTS. — Twelve fresh or canned apricots, eight ounces of Vienna flour, four ounces of butter, four ounces of castor sugar, one pint of milk, six yolks of eggs, eight whites of eggs.
METHOD. — Drain the apricots well, and pass them through a hair sieve. Melt the butter, stir in the flour, add the milk (some of the milk may be replaced by apricot syrup) and cook over the fire until the mixture no longer adheres to the sides of the stewpan. Let it cool slightly, then beat in the yolks of eggs, add the sugar, apricot pulp, and stir in as lightly as possible, the stiffly-whisked whites of eggs. Have ready a well-buttered souffle mold, turn in the mixture and steam slowly from forty to forty-five minutes. Unmold and serve with a suitable sauce. Send to table as quickly as possible.
Chocolate Souffle.
Records on this page
Apricot SouffleChocolate Souffle