Chestnut Souffle

Ingredients

• One pint of fresh chestnuts
• one and one-half gills of milk
• yolks of three eggs
• whites of four eggs
• one ounce of powdered sugar
• one ounce of butter
• one ounce of flour

Method

1. 1

   Boil chestnuts until shells crack, remove shells, and pound.

2. 2

   Cook chestnut-flour with milk for ten minutes.

3. 3

   Melt butter, stir in flour, add chestnut mixture, boil, then add sugar and yolks.

4. 4

   Whip whites to a stiff froth and fold in.

5. 5

   Pour into a greased souffle tin and bake for twenty minutes.

6. 6

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

yolks of three eggs, whites of four eggs. Grease and bind around a pint and a half souffle tin, a band of paper to form a wall above the tin, and confine the soufil^ as it rises. Grease also the interior of the tin. Melt the butter in a small saucepan, stir into it the flour, and adding the milk stir all until boiling. OMELETTE SOUFFLS. 139 When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime. Whip the whites of the eggs to a stiff froth and stir this in also, very lightly. Pour the mixture into the souffle tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the form. Cover the saucepan and drawing it aside from the fire allow the water to simmer therein for thirty minutes, keeping it all the time covered. When steamed take the souffle from the saucepan, transfer it quickly to a silver souffle dish or fold around the tin in which it is prepared*a napkin and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen. Omelette Souffle. — ^Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one tea- spoonful of essence of vanilla, one-half ounce of butter, one grain of salt. First put into a small bowl the yolks of the eggs, to- gether with the sugar and vanilla and with a wooden spoon, stir these until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff froth. . Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. 140 SOUFFLES, Transfer the pan to a quick oven and allow it to re- main there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonfui of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is added to the whites of eggs for the purpose of cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth. The whites of eggs must be whipped upon a dry plate and with a dry knife as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette souffle will be made heavy by it and so spoiled. Oheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, one-half teaspooof ul of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs. Melt the butter in a small saucepan and stir into it the flour, adding also the milk and stirring all until boil- ing. Throw into the boiling mixture the pepper, salt and cayenne, when removing the saucepan from the fire, the yolks of egg must be added together with the grated cheese and the whole very thoroughly beaten to- gether. Whip the whites of the eggs to a stiff froth and stir this in also, using care not to beat down the froth. Fill this mixture equally into small paper ramakins or cups, or into tin cups if more convenient, and bake them in a quick oven for ten minutes. Arrange the cups when the souffles are done upon a hot plate and serve imme- diately. CHESTNUT SOUFFLE. 141 If the tin cups are used, a napkin may be folded in basket shape upon the plate, and the tins be placed in it. Ohicken Souffle. — ^The breast of one raw chicken, one gill of cream, one egg, one-half ounce of butter, one- half ounce of flour, one saltspoonful of white pepper, one saltspoonful of salt, two truffles. Take the skin from the breast of chicken, chop it finely and pound it when chopped, in a mortar. Melt the butter in a small saucepan, stir into it the flour, and one tablespoonful of the cream. Let this boil, and when boiling take the saucepan from the fire and pour its contents over the chicken in the mortar, adding also one egg. Pound all well together and season with the pepper and salt. When pounded pass the mixture through a sieve, and putting the remainder of the cream into a small bowl, beat it with a fork until it comes to a stiff froth ; mix this very lightly with the strained mixture, grease a few cup tins, and cutting the truffles into stars, place one of these in the bottom of each tin. Fill the tins about half full with the mixture, and place them into a sautie can half filled with boiling water, cover them with a round of greased paper and let them steam slowly for fifteen minutes. When done turn the souffl& out upon a hot platter, having the truffle stars uppermost, and serve at once. Note. — ^Any shallow pan will answer if a saut^ pan is not availa- able, but care must be taken that the boiling water does not reach more than half way up the sides of the cup tins. Ohestnut Sonffld. — One pint of fresh chestnuts, one and one-half gills of milk, yolks of three egg, whites 142 PUDDINGS. of four eggs, one ounce of powdered sugar, one ounce of butter, one ounce of flour

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