Almond Souffle

Ingredients

• separate the yolks from the whites of six eggs
• pound four ounces of almond macaroons fine
• half a pint of cream
• four ounces of powdered sugar
• a wineglass of brandy
• the whites of the eggs

Method

1. 1

   Heat cream with sugar and brandy until scalding hot.

2. 2

   Pour over crushed macaroons and cool.

3. 3

   Beat in yolks, then fold in beaten whites.

4. 4

   Fill paper cases and bake until light brown.

5. 5

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 243. The excerpt below is the record exactly as published.

ALMOND SOUFFlA This souffle may be baked in a souffle-6.\s\\ of metal, or in small paper cases made by folding stiff white paper as shown in the first of the annexed cuts ; the cases should not Pa/ier Cases for Souffles. be filled more than one-half, because the souffle rises very high ; and it should be served as soon as done, because it falls directly the heat is withdrawn from it. Some careful cooks hold a hot salamander over souffles in carrying them from the oven to the dining-room door. Cuts of salaman- ders are given elsewhere. After the souffle is baked, it has the appearance of the second picture. To make almond 456 PRACTICAL AMERICAN COOKERY. souffle, separate the yolks from the whites of six eggsj pound four ounces of almond macaroons fine ; put half a pint of cream over the fire with four ounces of powdered sugar and a wineglass of brandy, and stir until the cream is Souffle Baked in Paper Case. scalding hot ; then pour the cream over the macaroons, and let the mixture cool. When it is cold, beat in the yolks of the eggs ; have the paper cases set on a baking-sheet ; beat the whites of the eggs

Cook this with the app: pantry check, scaling, and the assistant.