Souffle Glace aux Fraises

Ingredients

• one pint of whipped cream
• one-half pint of fresh strawberry juice
• the yolks of four eggs
• four ounces of powdered sugar
• the whites of five eggs

Method

1. 1

   Mix the whipped cream, strawberry juice, yolks of eggs, and powdered sugar.

2. 2

   Whip the egg whites separately and add to the mixture.

3. 3

   Put in paper cases and freeze.

4. 4

   Serve with a dot of whipped cream on top and a fresh strawberry on top of the cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 129. The excerpt below is the record exactly as published.

Souffle glace aux fraises Assorted cakes Coffee Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot. Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen. Fillet of flounder, Piombino. Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Genoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sauteed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used. Sweetbreads braise, Montebello. Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms. Serve sauce Bearnaise separate ; or poured over the sweetbreads, as desired. Souffle glace aux fraises. Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs

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