Chestnut Soufflé

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 smooth.

2. 2

   Mix with milk and cook for ten minutes.

3. 3

   Melt butter, stir in flour, then add chestnut mixture.

4. 4

   Boil, then add sugar and yolks, beating well.

5. 5

   Whip egg whites to a stiff froth and fold in.

6. 6

   Grease a souflé tin, pour in mixture, and bake for twenty minutes.

7. 7

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

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 stiflt 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 soufil4s are done upon a hot plate and serve imme- diately. Ctt^STtfVT SOUFFLS. 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. Chicken 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 tih. ' 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 souffles out upon a hot platter, having the truffle stars uppermost, and serve at once. Note. — Any shallow pan will answer if a saute 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. Chestnut Souflli. — One pint of fresh chestnuts, one and one-half gills of milk, yolks of three egg, whites 142 PUDpitfGS. 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.