Orange Souffle

Ingredients

• Two oranges
• six ounces of cakecrumbs
• six ounces of breadcrumbs
• four ounces of castor sugar
• two ounces of butter
• four eggs
• one and a half pints of milk
• one small glass of noyeau
• a few glace cherries

Method

1. 1

   Boil the milk, pour it over the crumbs, and let them soak while the other ingredients are being prepared.

2. 2

   Cream the butter and sugar as usual, add the yolks and two whites of eggs, and beat well.

3. 3

   Now add the rind of one orange, grated or finely chopped, a dessertspoonful of orange juice, noyeau, and the cakecrumbs.

4. 4

   Turn the mixture into a buttered souffle dish, and bake from twenty-five to thirty minutes in a moderately hot oven.

5. 5

   Have ready the remaining white whisked to a stiff froth, spread it lightly over the surface of the souffle, dredge with castor sugar, and garnish with the cherries.

6. 6

   Replace in the oven until the meringue acquires a little color, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 201. The excerpt below is the record exactly as published.

Orange Souffle. INGREDIENTS. — Two oranges, six ounces of cakecrumbs, six ounces of breadcrumbs, four ounces of castor sugar, two ounces of butter, four eggs, one and a half pints of milk, one small glass of noyeau, a few glace cherries

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