Soufflé Balls

Ingredients

• two ounces of cheese
• a tiny pinch of cayenne pepper
• a tiny pinch of salt
• the whites of two eggs
• two or three pounds of hot fat

Method

1. 1

   Grate cheese and mix with cayenne and salt.

2. 2

   Beat the whites of eggs to a stiff froth and mix lightly with the cheese mixture.

3. 3

   Heat fat in a saucepan, and when a blue steam rises, drop in teaspoonfuls of the mixture and fry until golden.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 94. The excerpt below is the record exactly as published.

Souffld Balls. Grate two ounces of cheese and mix with it a tiny pinch of cayenne pepper and salt. Put the whites of two eggs on to a clean dry plate ; beat them to a stiff froth with a pinch 170 DOMESTIC COOKERY. of salt and a knife. Then mix it very lightly with the other ingredients. Have ready on the fire an iron saucepan with two or three pounds of hot fat. When a blue steam rises {see introductory notes on wet frying) drop in teaspoonfuls of the mixture and fry a golden colour, and serve quickly. Note. — They should rise to double the size in frying. Souffle, Cheese. Put into a basin half a teacup of bread crumbs, half a teacup of grated parmesan cheese. Boil a quarter of a pint of milk with one ounce of butter; pour it over the cheese and bread crumbs, allow them to soak ten minutes ; add a pinch of salt, a grain of cayenne pepper ; mix well together ; when cool, put in the yolks of three eggs well beaten. Place the whites upon a clean dry plate ; add a pinch of salt to cool them ; whip them to a stiff froth with a broad-pointed knife, add them lightly to the soufiEid. Have ready a souffle tin greased ; pour the mixture into it, and bake in a quick oven ten to fifteen minutes. Souffle, Lemon. Make a panada with one ounce of butter, one ounce of flour, quarter of a pint of milk ; remove it from the fire and drop in three yolks of eggs, beating well between each one ; one dessertspoonful of sugar, the rind and juice of half a lemon ; add lastly the whites of four eggs beaten to a stiff froth ; pour into a greased tin, with a greased paper tied l ound it so as to come three or four inches above, steam thirty-five minutes. It is done when firm to the touch in centre. N^ote. — A panada is made thus : — Melt the butter in a saucepan, then stir in the flour well, next add the milk, stir carefully to boiling ; boil two minutes just till it leaves the sides of the pan clean, stirring vigorously all the time. DOMESTIC COOKERY. 171 This is a delicious pudding, and to insure its success great care and exactness are required. In the first place, to avoid failure, it is necessary that the butter, flour, sugar, and milk, should be stirred long enough over a moderate fire to make a stiff paste, because if this is thin the eggs will separate, and the pudding when done resemble a batter with froth on the top. . ^ Sauce. — Put into a pan two tablespoonfuls of jam with one of cold water, the juice of half a lemon, boil till thick, colour with cochineal. Pour round the souffld Souffle, Omelet. Put into a basin the yolks of two eggs and a tablespoonful of fine sugar, a few drops of fiavouring ; stir them one way with a wooden spoon ten minutes. Put the whites of three eggs on a dry plate with a tiny pinch of suga

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