Milanese Souffle

Ingredients

• 2 small eggs
• 2 oz. castor sugar
• 1 lemon
• 1 gill cream
• 0.5 oz. gelatine
• 1 gill water
• Chopped pistachios
• Violets

Method

1. 1

   Have a china souffle case with a band of paper tied firmly on.

2. 2

   Whisk the yolks of the eggs, sugar, lemon rind and juice over hot water till thick, then whisk until cool.

3. 3

   Fold in the cream beaten, the whites whisked stiff, and the dissolved gelatine.

4. 4

   Pour into the case and leave till set.

5. 5

   Tear away the paper gently, and decorate with the whipped cream, pistachios, etc.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 30. The excerpt below is the record exactly as published.

MILANAISE SOUFFLE. 2 small eggs. 2 oz. castor sugar. 1 lemon. Decoration. — ^ gill cream. 1 gill cream, f ^ oz. gelatine, gill water. Chopped pistachios. Violets Have a china souffle case with a band of paper tied fii'mly on. Whisk the yolks of the [ 138 ] sugar, lemon rind and juice over hot water till thick, then whisk until cool. Fold in the cream beaten, the whites whisked stiff, and the dissolved gelatine. Pour into the case and leave till set. Tear away the paper gently, and decorate with the whipped cream, pistachios, etc. DIPLOMATIC PUDDING. Decoration. — Sweet jelly. Cherries. Angelica. ^ pint custard. 1 sponge cake. 1 oz. ratafia biscuits. 1 oz. cherries. ^ oz. angelica. ^ oz. citron peel. Filling. ^ gill cream. Sugar, vanilla. Few drops lemon juice. I oz. gelatine. ^ gill water. Line a mould and decorate with neatly cut pieces of cherry and angelica. Cut the sponge cake in small pieces, crumble the ratafias, and pour the custard over them ; leave till cold. Half-whip the cream ; cut the cherries, peel, and angelica in small pieces, and add to the custard mixture. Sweeten, flavour, and add the dissolved gelatine. Mould when beginning to set. Turn out, and decorate with chopped jelly. [ 189 ] FIGS A LA CYPRteS. I lb. figs. 8 oz. loaf sugar. 1 pint water. Decoration. — Sweet jelly. Lemon juice. Maraschino. Angelica. Ginger Cream Filling. 2 oz. preserved ginger. ( I oz. gelatine. (I gill water. 3 gills cream. 1 gill fig syrup. Sugar. ^ teaspoonful ground ginger. Dishing. — Cream and angelica. Soak the figs over night. Boil the sugar and water to a syrup, put in the figs and stew till tender, add the lemon juice and maraschino, and leave till cold. Line a border mould with jelly and decorate with angelica. Whip the cream ; add the ginger chopped finely, the fig syrup (from the stewed figs), the sugar, ground ginger, and the gelatine dissolved in the water. Pour into the mould when setting, and leave till firm. Turn out, pile the figs in centre, and pour remainder of syrup round. Decorate if desired with whipped cream and angelica. [ 140 ] FRUIT SPONGE. Decoration. — Jelly. Pistachios. Pieces of fruit. Filling. ^ pint fruit pur^e. i „ water, i oz. gelatine. Sugar, lemon juice. Dishing. — Chopped jelly. Line and decorate a mould. Dissolve the ffelatine in the water and leave till cool. Beat O the whites stiffly and stir in the dissolved gelatine, and whisk this mixture gradually into the fruit purde. Whisk till almost set, and pour into the lined mould. Turn out, and decorate with chopped jelly. N.B. — Apricots, peaches, strawberries, or any fruit in season may be used. 2 whites of eggs. Maraschino. Colouring. [ ] MACEDOINE OF FRUIT, 1 quart wine jelly. Decoration. — Pistachios. Fruit Mixture. 1 orange. 1 banana. 1 dozen black grapes. 1 „ green grapes. 1 dozen cherries. 1 ,, pistachios. 6 French plums. Have the fruit prepared, divide the orange, remove all pith and seeds ; stone the grapes, cherries, and plums, and blanch the pistachio nuts ; slice the banana. Set a little jelly in a mould and decorate with shamrocks. Arrange a pretty mixture of fruit in the mould and cover with jelly ; leave till firm,’ then fill up the mould with alternate layers of fruit and jelly, letting each layer set before putting in another. Turn out when firm and arrange chopped jelly round the base. N.B. — The fruit used may be varied accord- ing to what is in season, strawberries, rasp- berries, fresh cherries, etc., being used when possible. [ 14'2 ] SII>VER SPARK JELI.Y 1 pint liquid wine jelly. 1 silver leaf. Put the silver leaf in a small basin with one tablespoonful jelly, break it up very small with a darning needle ; add the rest of the jelly, and when just setting pour into a wetted mould. Turn out, and arrange chopped jelly round. Slice the sponge cakes thinly and spread with the jam. Pile them neatly in a glass dish with the ratafias. Saturate with the sherry and custard. Whip the cream stiffly, and pipe it neatly on the top. Decorate with the preserved fruits, etc. TRIFLE. 6 stale sponge cakes. 1 oz. ratafias. Strawberry jam. 3 gills custard. 1 gill sherry. Decoration. J pint double cream, French fruits, pistachios, etc. [ 148 ] VENUS PUDDING. Decoration. — Wine jelly. Pistachio nuts. Filling. 2 sponge cakes. A little jam. 6 ratafias. 2 tablespoonfuls sherry. 1 gill cream. ^ pint milk. Sugar, vanilla. Lemon juice. f I oz. gelatine. \ I gill water. Line and decorate a mould. Slice the sponge cakes, spread with jam, and cut them in small pieces ; add the ratafias, and soak well with sherry. Whip the cream, and mix it • with the milk, sugar, flavourings, and dissolved gelatine. Half fill the mould with the cream mixture, when almost set place the sponge cakes in the centre, and fill up the mould with the cream mixture. Turn out when set and decorate with jelly. I Ui ] ■ ^ >-T — \ F i’r, 'V c?r;.v ; M’-jltt r. '? h'til ''^‘‘ ■' {"• ■' iii» :;«!-? K^- >; 1*- ■ Jl y t-, .iVl’*! 'i '-lij '!. ■» •• ’ ■■; ' i'. > .J . . . ■ * s ' « *’ J > - ■:■ f»‘ • ;;o ■■‘' >• •' * , 'I'l ' .'i 'V ' -•] «•' ‘- ■’ '■ i«5lV/T . •* • ;'.^- ■ . * ■ ’ . • ..• .. j.Ji • *■•, ■- *v . - - V SAVOURIES. 10 [ 1« ] CHEESE AIGRETTES. ‘2 oz. flour. ^ oz. butter. 1 gill water

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