Egg Soufflés, Parmesan Style

Ingredients

• 5 egg yolks
• two tablesponfuls of thick cream
• i ounce of butter
• 5 tablespoonfuls of grated Parmesan cheese
• salt
• a pinch of grated nutmeg
• a pinch of cayenne pepper

Method

1. 1

   Blend egg yolks with cream, butter, Parmesan cheese, salt, nutmeg, and cayenne.

2. 2

   Whip egg whites and mix into the yolk mixture.

3. 3

   Fill small entree cases halfway with the soufflé preparation, sprinkle with grated cheese, and cook in a slow oven for 5 to 8 minutes.

4. 4

   Serve on a folded napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 29. The excerpt below is the record exactly as published.

salt and a heaping teaspoonful of curry powder. When the tomatoes are filled, strew bread crumbs over the stuffing; place a small lump of butter on each and bake in a moderate oven for 15 to 20 minutes. 76 EGG DISHES. Chaudfroid d'Oeufs a la Strassbourgeoise — Chaudfroid of Eggs^ Strassburg Style. Cut some hard boiled eggs lengthwise in halves and take out the yolks. Make a puree of the yolks, adding the same amount each of pate de foie gras and butter, then season to taste, and fill up the eggs, giving them their original shape and making them stand on the thicker part. Coat the eggs with brown Chaudfroid sauce, decor- ate nicely and brush over with partly melted jelly. Serve on a border of jelly. Chaudfroid d'Oeufs a la Ravigote — Chaudfroid OF Eggs^ Ravigote Style. Prepare some poached eggs (have them rather hard so as to be able to handle them without fear of break- ing them), place them (when cooked) in cold water and, when thoroughly cold, drain and trim them. Cut slices of cold beef tongue the same shape as the eggs. Then lay the eggs on top of the tongue and coat with green Chaudfroid sauce. When set, brush over with jelly and allow to get very cold before serving. Aspic d'Oeufs a la Lucullus — Aspic of Eggs, LucuLLus Style. Coat some small timbal molds with jelly; fill them up with alternate slices of truffle, fat goose liver and hard boiled egg and fill with partly melted jelly; allow 76 to get thoroughly stiff and serve with chopped jelly around. Aspic d'Oeufs a l^Ecarlate — Aspic of Eggs, Ecar- LATE Style. Proceed as for "a la LucuUus," but instead of sliced goose liver and truffles, use sliced beef tongue. Oeufs durs a la Marius — ^Hard Eggs, Marius Style. Have ready some hard boiled eggs, cut off both end^ so as to give the eggs the shape of a barrel and re- move the yolks. Qiop the yolk coarsely, add an equal amount of finely cut lobster, season to taste and bind with Mayonnaise sauce with chopped fine herbs and some partly melted jelly. Fill the eggs with this pre- paration and besprinkle the top with chopped parsley, truffles and lobster coral. Oeufs froids a la Normande — Cold Eggs, Norman Style. Remove the skin from i doz. sardines, break them up in small pieces, lay in shells and place a cold poached egg on the top of each shell. Garnish the borders of the shells with finely shredded lettuce leaves and over the eggs pour some Ravigote sauce and sprinkle chopped fine herbs. Lay a few fresh shrimps around the egg and serve cold. Oeufs Deux Freres — "Two Brother^' Eggs. Prepare some scrambled eggs with Parmesan cheese and serve in tartlet crusts. On top of each, lay one poached egg, pour over rich veal gravy and serve. Oeufs en Robe de Chambre — ^Eggs Cooked in Potatoes. Cut off one end of some raw potatoes, stand them upright and bake in the oven. When cooked, cut off^ the other end, scoop out the potato and pour in some Cream or Italian sauce, break a raw egg into each^ 77 place the covers on top and cook in a medium oven. When done serve on a folded napkin. Croquettes d'Oeufs a l'Italienne — Egg Croquettes, Italian Style. Cut 8 hard boiled eggs in small squares and mix into I pint of thickly reduced Cream sauce, season to faste with salt, pepper and grated nutmeg, add a good handful of grated Parmesan cheese and then put away to get cold. When cold, shape some croquettes', egg and bread crumb them and fry in hot lard. Serve on a napkin with Tomato sauce separate. Cromesquis d^Oeufs a la Colbert — Egg Cromes- Quis, Colbert Sauce. Prepare a mixture as for Egg Croquettes and spread it on strips of pancakes about 2 inches wide by 3 long, roll up, dip in frying batter and fry in hot lard. Serve on a napkin with Colbert sauce separate. Rissoles d'Oeufs — Egg Rissoles. Roll out some puff paste tf immings very thin and cut out pieces with a round channeled pastry cutter, 3 inches in diameter. Lay some Egg Croquette prepar- ation in the center, moisten the border of the paste and then fold it in two so as to obtain a half round. Dip the edge in beaten eggs and bread crumbs and fry in hot lard. Oeufs Souffles a la Parmesanne — Eggs Souf- FLED, Parmesan Style. Put into a bowl 5 egg yolks, add two tablesponfuls of thick cream, i ounce of butter, 5 tablespoonfuls of grated Parmesan cheese

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