Little Cheese Souffles

Ingredients

• Three ounces of flour
• an ounce and a half of butter
• an ounce and a half of grated Parmesan cheese
• the yolk of one egg
• half a gill of water

Method

1. 1

   Mix flour, butter, Parmesan, and egg yolk to form a dough with water.

2. 2

   Line tartlette moulds with the dough, fill with raw rice, and bake until pale brown.

3. 3

   Fill with a mixture of pounded lax, anchovy, egg yolk, and butter.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 36. The excerpt below is the record exactly as published.

Three ounces of flour, an ounce and a half of butter, an ounce and a half of grated Parmesan cheese, and the yolk of one egg : mix to a dough with half a gill of water, and use as directed. Having lined the moulds, fill their hollows with raw rice, and bake them a pale brown. Empty them, and keep them hot while you make this mixture : — Take an ounce of lax from the tin, free the slices from oil, wipe them dry, and pound them in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter, pass all through the sieve, and put a quarter of an ounce of butter into a little saucepan, melt it, stir in a quarter of an ounce of flour and a gill of milk, thicken, add the lax paste, fill the hot cases, and send up at once on a hot napkin dusted over with grated Parmesan. MENU XVII. (^May or Juve.) Lait d’amandes aux haricots verts. Ragodt de saumon. Caneton aux petits pois. Pommes de terre nouvelles. Riz frold aux Agues. Ramequins en caisses. A PINT of ordinary domestic stock made from second boilings, bones, and meat trimmings, with half a pint of milk will do for this soup. Two good table- spoonfuls of ground sweet almonds as sold for puddings, will suffice for the flavouring. French Make the soup as follows : — Melt half an ounce of butter in a stewpan, stir in half an ounce of flour ; when well blended moisten with some of the stock, adding ground almonds and stock by degrees till both are exhausted ; let this come to the boil, skim, and simmer fifteen minutes, pass through the hair sieve and warm up. Cut into dice two tablespoonfuls of cooked French beans, stir the dice into the soup as it simmers, and add half a gill of milk, with which the yolk of an egg has been mixed, off the fire, just before serving. Little crisp crotitons of fried bread should accompany. Take half a pound or so of cold boiled salmon, remove the skin, and cut the fish into fillets of a nice length, dust them with pepper and salt, and put them aside. 79 8o FIFTY DINNERS. Prepare an equal quantity of cold cooked vegetable marrow or cucumber neatly trimmed in small fillets. Slice finely two ounces of onion, and the ^ sabnm. same of carrot, fry the slices, without colour- ing, in an ounce of butter, now add a pint of fish broth or milk and water — two-thirds milk to one-third water — the fish bones and trimmings, and one pennyworth of fish cuttings, a blade of mace, and a saltspoonful of salt ; boil this up and simmer it after- wards till you have extracted the flavour of the in- gredients : now strain off the broth, skim, thicken it, add a good tablespoonful of minced herbs — parsley, tarragon, chives, and chervil ; heat up the salmon and vegetable marrow in this, give it a squeeze of lemon, and serve in a hot silver or china dish. For ordinary occasions stuffing is unusual with ducklings, sage and onions are wholly out of place, and apple sauce as sometimes given with 1. Duckling geese and full-grown ducks quite unsuitable. TVlth o o A peas. * Plain brown gravy is the best sauce. The peas should be cooked a Px4ttglaise, and the new potatoes served d la maitre d' hotel as follows : — Choose six or eight nice young oval kidneys of an even size, scrub them with a coarse cloth, boil or steam them till tender, then turn them upon 4. Neiv po- a saute-^z.n with half an ounce of butter, \mtiVe them over a moderate fire, sprink- d'Mtel. ling them with finely chopped parsley, and giving them a squeeze of lemon-juice; dust over with salt, and serve. LITTLE CHEESE SOUFFLES

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