Cheese Soufflé

Ingredients

• one ounce of butter
• a gill of water
• a seasoning of salt
• a seasoning of pepper
• a seasoning of nutmeg
• two ounces of flour
• two ounces of grated cheese
• two soufflL. well-beaten eggs

Method

1. 1

   Melt butter in a saucepan, add water and seasonings, boil, then stir in flour for four minutes.

2. 2

   Mix in cheese, remove from heat, and add beaten eggs one by one.

3. 3

   Fill buttered cases and bake until risen.

4. 4

   Serve on a hot napkin.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 37. The excerpt below is the record exactly as published.

one ounce of butter into a saucepan, melt, and add a gill of water, a seasoning of salt, pepper, and nutmeg, boil, and stir in two ounces of flour for four minutes, then add two ounces of grated cheese ; take it off, mix in two soufflL. well-beaten eggs one by one, fill your but- tered cases, and bake ; serve, as soon as the souffles have risen, on a hot napkin. 7 MENU XVIII. {June or July.) Pur4e de crevettes. Tranche de saumon ii la ravigote. Cdtelettes k la Nelson. Epinards k la Frangaise. Beignets an citron. Biscuit au jamhon. Make two pints of uncoloured broth, as in Menu i. Clear this of fat, and partly thicken it with half an ounce of butter and three-quarters of an ^purSe^^'^^ ounce of flour. Set it aside when completed. Take a pint measure of shrimps, pick them, saving the shells ; empty the latter, after washing them, into a stewpan, pour the partly thickened broth over them, bring this to the boil, and simmer for five- and-twenty minutes. Skim, and strain into a bowl. Divide the picked shrimps into three portions, reserve one of them for garnish, and take the other two for the puree^ pounding them to a paste with the yolk of one hard-boiled egg and half an ounce of butter. Pass this through a hair sieve. Now to blend — put two ounces of white bread-crumbs that have been well dried in the oven into a clean stewpan, set this on a low fire and gradually stir in with them the cooled broth, add- ing the shrimp pur'cc as you do so ; bring to the boil, skimming off any scum that may rise, then cool, and pass all through the sieve into another stewpan, stir in the shrimps that were reserved for garnish, heat up, 83 SLICED SALMON WITH RAV/GOTE. 83 and, to finish the soup, add, off the fire, the yolks of two eggs that have been Avell mixed with a coffee- cupful of the soup, or a good tablespoonful of cream, or an ounce of butter. Stir well and serve, croutons of fried bread accompanying. Have a pound of small salmon cut into two nice slices, each of which should yield two good portions. Prepare a fish broth with a pennyworth of fish-cuttings, two ounces each of onions and r , ^ , 1,1 , salmon with carrots, a bunch of parsley roughly chopped, ravigote. a small piece of celery, a saltspoonful of mignonette pepper, and the same of salt. When well- flavoured strain this off, add to it half a gill of French white wine, and you will have a court bouillon in which the pieces of salmon should be cooked. Use a large saute-T^di.n with an upright rim, in which the pieces of salmon can lie side by side without over- lapping, put into it the court bouillon ; bring that to the boil, skim, and slip into it the two pieces of salmon. This will stop the boiling. Let it recommence, and then reduce the heat to simmering. In about ten minutes the slices of fish can be taken out with a slice, and laid upon a hot dish. They can now be divided into the aforesaid portions, and the skin and bone removed. Now, having previously got ready a roux with half an ounce of butter and the same of flour, work into it half a pint of the broth in which the salmon was cooked, bring to the boil, skim, and finish with a teaspoonful of tarragon vinegar, and an ounce and a half of ravigote butter^ to make four ounces of which proceed in this way : — 84 FIFTY DINNERS. Pick, wash, and blanch for two minutes in scalding water three ounces of mixed chervil, chives, tarragon, garden-cress, and burnet in fairly equal quantities ; drain, refresh the leaves with a douche of cold water, press out the moisture, and pound them well in a small mortar, add six fillets of anchovy, half an ounce of capers, and a seasoning of pepper

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