Souffle a la Parme

Ingredients

• 1 oz. corn-flour
• 2 oz. caster sugar
• 1 gill cream
• | pint milk
• 1 oz. butter
• easpoonful vanilla essence
• oz. gelatine (French leaf)
• 4 eggs
• 6 marrons glaces
• 1 oz. crystallised Parma violets
• kirsch and maraschino for flavouring
• kirsch and maraschino for flavouring

Method

1. 1

   Cut the chestnuts into dice and soak them in kirsch and maraschino.

2. 2

   Mix corn-flour with a little milk, add sugar, hot milk, and butter, and cook until boiling.

3. 3

   Cool, then add vanilla, egg yolks, and cream.

4. 4

   Whisk over heat until eggs set.

5. 5

   Dissolve gelatine in water and strain into mixture.

6. 6

   Whisk egg whites to stiff froth and fold in.

7. 7

   Stir over ice until nearly cold, then add chestnuts and half the violets.

8. 8

   Fill a souffle dish and chill.

9. 9

   Before serving, sprinkle with remaining violets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 481. The excerpt below is the record exactly as published.

ouffle a la Par me. — 1 oz. corn-flour, 2 oz. caster sugar, 1 gill cream, | pint milk, 1 oz. butter, \ teaspoonful vanilla essence, \ oz. gelatine (French leaf), 4 eggs, 6 marrons glaces (chestnuts), 1 oz. crystallised Parma violets, kirsch and maraschino for flavouring

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