Pear Sauce
From Dining in--Minneapolis/St. Paul cookbook, 1900
Sprinkle with grated chocolate before serving.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 64. The excerpt below is the record exactly as published.
PEAR SAUCE Y%4 pound butter 3 (1-ounce) squares grated (approximately) unsweetened chocolate Y2_ cup sugar (approximately) 8 egg whites 7 tablespoons flour Pinch of salt 2 cups milk PEARSAUCE 4 egg yolks . Preheat oven to 375°. . Butter six individual soufflé dishes and the rims with 2 tablespoons of the butter. Sprinkle with 2 tablespoons of the sugar to coat thoroughly. . In a saucepan, melt the remaining 6 tablespoons butter over low heat; add the flour, whisking together, and cook for 1 to 2 minutes, until the flour flavor disappears. Remove from heat . Add the milk and the remaining 6 tablespoons sugar, whisking con- stantly. Return to medium heat and cook, whisking, until the mix- ture thickens, approximately 3 minutes. Ds Oo N pee N QO WILLOWS Remove from heat and add the egg yolks one at a time, whisking briskly. Add the grated chocolate and continue whisking until the chocolate melts and blends. Set aside. . Inthe large, clean bow] of an electric mixer, beat the egg whites with the salt until stiff but not dry. Stir a small spoonful into the chocolate batter to facilitate blending; then gently fold in the remaining egg whites. . Gently pour the soufflé into the prepared dishes. Place the dishes into a pan of hot water to 1 inch in depth and bake in preheated oven 30 to 40 minutes, until the tops brown. Serve immediately with the Pear Sauce. PEAR SAUCE 6 tablespoons butter 1to3 tablespoons whipping 7 tablespoons flour cream (optional) 3 cups milk 1 square dark chocolate 6 tablespoons sugar (sweetened or 2 tablespoons Poire William unswee
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