Rice Soufflé

Ingredients

• Boil seven ounces of rice flour
• in a pint of milk
• with a little sugar
• some pounded maccaroons
• flavour with vanilla or lemon
• add four or five yolks of egg
• whip up the whites of the eggs
• sprinkle with powdered sugar

Method

1. 1

   Boil rice flour in milk with sugar and macaroons until thick.

2. 2

   Flavour, add yolks, fold in whipped whites, pour into a dish, sprinkle with sugar, and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 31. The excerpt below is the record exactly as published.

Rice soufflé. Roast plover with stewed mushrooms. Choose some young fat golden plover ; chop up the trail with parsley, eschalots, salt, pepper, and scraped bacon, stufi the plover with it, cover with slices of bacon and buttered sheets of paper, and roast. When done, serve on stewed mushrooms (see 27th of November). Asparagus with white sauce. Scrape and wash some fine heads of asparagus, tie them up into small bundles, cook in boiling salt and water, take off the fire before the asparagus becomes too soft, serve with white sauce, handed separately. Rice soufflé. Boil seven ounces of rice flour in a pint of milk with a little sugar and some pounded maccaroons, stir until it becomes a thick smooth paste, flavour with vanilla or lemon, add four or five yolks of egg, whip up the whites of the eggs and stir them in, pour into a soufflé dish, sprinkle with powdered sugar

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