Chocolate Soufflé with Pear Sauce

Ingredients

• Y%4 pound butter
• 3 (1-ounce) squares grated unsweetened chocolate
• Y2_ cup sugar
• 8 egg whites
• 7 tablespoons flour
• Pinch of salt
• 2 cups milk
• 4 egg yolks
• 6 tablespoons butter
• 7 tablespoons flour
• 3 cups milk
• 6 tablespoons sugar
• 2 tablespoons Poire William liqueur
• 1 square dark chocolate
• 1 to 3 tablespoons whipping cream (optional)

Method

1. 1

   Preheat oven to 375°.

2. 2

   Butter six individual soufflé dishes and sprinkle with sugar.

3. 3

   Melt remaining butter, add flour, and cook for 1-2 minutes.

4. 4

   Add milk and sugar, whisking until thickened.

5. 5

   Remove from heat, add egg yolks and chocolate.

6. 6

   Beat egg whites with salt until stiff, fold into chocolate mixture.

7. 7

   Pour into dishes, bake in water bath for 30-40 minutes.

8. 8

   Serve with Pear Sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 64. The excerpt below is the record exactly as published.

Y%4 pound butter 3 (1-ounce) squares grated (approximately) unsweetened chocolate Y2_ cup sugar (approximately) 8 egg whites 7 tablespoons flour Pinch of salt 2 cups milk PEARSAUCE 4 egg yolks . Preheat oven to 375°. . Butter six individual soufflé dishes and the rims with 2 tablespoons of the butter. Sprinkle with 2 tablespoons of the sugar to coat thoroughly. . In a saucepan, melt the remaining 6 tablespoons butter over low heat; add the flour, whisking together, and cook for 1 to 2 minutes, until the flour flavor disappears. Remove from heat . Add the milk and the remaining 6 tablespoons sugar, whisking con- stantly. Return to medium heat and cook, whisking, until the mix- ture thickens, approximately 3 minutes. Ds Oo N pee N QO WILLOWS Remove from heat and add the egg yolks one at a time, whisking briskly. Add the grated chocolate and continue whisking until the chocolate melts and blends. Set aside. . Inthe large, clean bow] of an electric mixer, beat the egg whites with the salt until stiff but not dry. Stir a small spoonful into the chocolate batter to facilitate blending; then gently fold in the remaining egg whites. . Gently pour the soufflé into the prepared dishes. Place the dishes into a pan of hot water to 1 inch in depth and bake in preheated oven 30 to 40 minutes, until the tops brown. Serve immediately with the Pear Sauce. PEAR SAUCE 6 tablespoons butter 1to3 tablespoons whipping 7 tablespoons flour cream (optional) 3 cups milk 1 square dark chocolate 6 tablespoons sugar (sweetened or 2 tablespoons Poire William unsweetened), shaved liqueur . Ina saucepan over medium heat, melt the butter and add the flour, whisking together; cook for 1 to 2 minutes, until the flour flavor dis- appears. Remove from heat. . Add the milk and sugar, whisking until blended. Return to medium heat and cook until thickened, approximately 3 minutes. . Remove from heat and add the liqueur. Dilute with the cream, if desired. Turn into a serving tureen and sprinkle with grated choco- late. Serve with the chocolate souffle. We do serve our soufflés from a cart. Other than that, there's no tableside work. Food comes first here, not theatrics. Those tasks belong in the kitchen. 193 ; - = = J 4 if n li ue ~< ‘é 4 if i i ' it be | tt, 7 ~ e) a ’ 3 i Pit i ' eH ‘ : roar al i . I é +{: ' ¥ 9 ss > oil A eay | ee f f i _ is 2 ii ce _ } ? > y “ ra é I ol Le s 44 7 ma TiL wha bevy if Fi yy i i « : oa e Sh af rel %) 5 '@ « 7 ‘ a pet bo > yas 4! 06 ee Gis Wt = b eA) ere tht eet smh was whee — ¢ (4.572 a — a a. LT 2 oe Appetizers Antipasto di Mare Rivierasco (ETONIOIRISEOTANE) os cates ose eg cee 2 139 Ballottine de Caneton (Le Cafe Royal) . 13 Chawan Mushi (Kikugawa) ........ 64 Chicken Liver Paté (The Lexington) ... 83 Curried Crab-Filled Mushrooms POOH INOOND). ate ease cree. sh ck 129 Boe Rois \(Lecain Chin)... 2. 6s 74 Foie Gras Mousse (ine 510 Haute Cuisine)... . «cas 23 Fresh Broccoli Mousse with Mushroom Sauce OL TERE | RENE Pa ali ral ne 105 RePAVAARS ALD OF LUE) soe wae os a) 6, ol kod 175 Hickory Smoked Shrimp (Murray's) .. 113 Moules a la Mariniére Cine INCU ETenCH Cae). 3s uns os 121 Negimaki (Kikugawa) ............ 63 ROLOS NU UNIRUCHION) oS ot fo) sc 512 ie So. 64 Oysters Rockefeller (Shipside) ...... 155 BASU IKUQHWL) oie sear ge Saye one 65 Breads and Doughs Pate Feuilletée (La Tortue) #1 ....... 182 Swiss Pear Bread (Lowell Inn) ....... 90 Desserts and Dessert Accents Almond Cookies (Leeann Chin) ..... 79 Baked Apples (Jax Cafe) .........- 59 Chestnut Mousse (Stradivarius) ..... 171 Chocolate Butter Glaze Cine New Erencht Cafe)” .e5 ao tesk “under 125 Chocolate Soufflé with Pear Sauce

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