Souffle de Marrons a la Vanille (Chestnut Souffle)

Ingredients

• six ounces of chestnut flour
• four ounces of butter
• rather more than two pints of milk
• one stick of vanilla
• the yolks of five eggs
• four ounces of sugar
• the whites of the five eggs

Method

1. 1

   Prepare pie crust, boil and pound chestnuts, mix with butter and milk, add yolks and sugar, fold in whipped whites, bake.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 69. The excerpt below is the record exactly as published.

Souffle de Marrons a la Vanille. (Chestnut Souffle,) Line a raised pie mould with a fine short paste, filling it with rice as for a raised pie. Bake it (of a very light brown) about an hour in a moderate oven. When 154 FRANCE (North) done, empty out the rice, without taking the crust out of the mould ; then tie a band of buttered paper (four inches wide) round the top, and put to the one side until wanted. Boil sufficient chestnuts, pound them, and pass through a fine wire sieve, after which dry and pound again into a flour (if you can purchase chestnut flour it will save this trouble) . Put six ounces of chestnut flour (thus made or pur- chased), and four ounces of butter in a stewpan, and mix well without melting it. In another stew- pan have rather more than two pints of milk, into which, when boiling, put one stick of vanilla ; place a cover upon the stewpan, and let it remain until half cold, then take out the vanilla and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in the yolks of five eggs quickly, and sweeten with four ounces of sugar; when cold, and an hour and a quarter before you are ready to serve, whip the whites of the five eggs

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