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Souffle, Poxilets (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 1
Monitor oven temperature to avoid burning.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1853. The excerpt below is the record exactly as published.
SOTlffle, Poxilets (a la Creme). — This dish is also made of the remnants of roasted chickens; take off the white ilesh, mince it very small, and pound it in a mortar with a little bechamel, a good lump of fresh butter, and salt and pepper; with this mix the yolks of four eggs. Strain the whole thi-ough a tamis, or a hair sieve ; then beat the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.