Lemon Souffle

Ingredients

• % lb. of flour
• a pint and a half of milk
• % lb. of sugar
• the rind of three fresh lemons
• % lb. of butter
• the strained juice of two lemons
• the yolks of six eggs
• the whites of nine eggs to a firm froth

Method

1. 1

   Mix flour with milk, add sugar rubbed on lemon rind and butter, boil until thick.

2. 2

   Cool, add egg yolks and beaten whites, then lemon juice.

3. 3

   Bake in a buttered mold.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 396. The excerpt below is the record exactly as published.

Lemon Souffle rising a great deal, which it will do if the above instructions are carefully carried out. Bake in a moderate heat, and turn the dish about, that all parts of the souffle may be alike. Time, three-quarters of an hour. Cheese Souffle. — Cook together in a saucepan a table-spoonful of flour and one of butter, then add a half- cupful of milk, stirring all the time, until smooth and thick. Now add four table-spoonfuls of grated Par- mesan cheese and a good pinch each of pepper and salt. Remove from the fire, and stir into the mixture the well-beaten yolks of three eggs, and, last of all, and lightly, the whites whipped very stiff. Turn into a greased baking-dish, and bake until it is puffed up to twice its original size and is a bright brown in color. Chicken Souffle. — One pint of cooked chicken, finely chopped ; one pint of cream sauce, four eggs, a little onion -juice, salt, pepper. Stir the chicken and seasoning into the boiling sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake half an hour- Serve with cream sauce. Chocolate Souffle. — A % lb. of grated chocolate delicately flavored with vanilla, % lb. of almonds blanch- ed and pounded, 6 ozs. of sifted sugar, and the yolks of eight eggs must be stirred together for a half-hour ; then, after whisking the same number of whites to a stiff froth, stir them gen- tly in with the rest of the ingredients. Butter a mould well, strew it with bread-crumbs, put in the batter, and bake it an hour in a regularly heated oven. Fish Souffle.- — Cook a sea -bass weighing 3 lbs. in a court-bouillon made as follows : Into the fish- kettle put two quarts of water, two sliced onions, one sliced carrot, four 23 sprigs of parsley, one bunch of celery, one bay-leaf, two cloves, four whole peppers, one - half table - spoonful of salt, and two gills of vinegar. Cook twenty minutes. Add the fish, which has been previously washed and dried in a napkin, and cook for twenty minutes longer over a moderate fire. Remove the fish, pick out all skin and bones, and pass the meat through a sieve. Put into a saucepan one- half table - spoonful each of butter and flour ; stir and cook for about four minutes. Add slowly, stirring con- stantly, one-half pjnt of rich cream, seasoned with one teaspoonful of salt and two pinches of pepper. Cook three minutes, then add the fish, mixing thoroughly. Cool the mixt- ure in a bowl before adding the yolks of six eggs ; mix well, add the six whites well beaten, and mix gently. Butter slightly a plain mould, pour in the puree, and put into a hot oven for fifteen minutes. If preferred, this souffle may be served in small, in- dividual timbales. Butter the tim- bales and spread with very fine bread- crumbs. AVhen cooked, serve at once turned out on a platter on a folded napkin. Any other fish may be used. French Souffle. — Put a piece of butter the size of a small egg, and stir it over the fire, in a clean sauce- pan, with two table - spoonfuls of flour. When thick (it must not brown), have ready half a pint of boiling milk and two table-spoon- fuls of cream, and stir the whole together. Pour it out into a bowl when smooth and thick, and flavor with maraschino, or to taste. Beat up the yolks of five eggs, with 2 ozs. of pounded sugar; add them, with the whites of eight eggs beaten to a stiff froth, and bake carefully in a souffle-dish. Time, about one hour. Lemon Souffle. — Mix % lb. of flour very smoothly with a pint and a half of milk ; add Y\ lb. of sugar which has been well rubbed upon the rind of three fresh lemons, and % lb. of 353 Lobster Souffle SOUFFLES Oyster Souffle butter, and boil gently until the mixt- ure is thick and smooth. Pour it out, and stir it until it is nearly cold, then add the yolks of six eggs, well beaten. Last of all, beat the whites of nine eggs to a firm froth, and add them, with the strained juice of two lemons

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