Souffle un Citron

Ingredients

• a pint of milk
• four ounces of lump sugar
• three fresh eggs
• two tablespoonfuls of flour
• the juice of half a lemon

Method

1. 1

   Boil the milk and sugar with the pared lemon rind.

2. 2

   Mix flour with a little cold milk, then pour boiling milk onto this.

3. 3

   Return to saucepan, boil for 3-4 minutes, then cool.

4. 4

   Beat in yolks, lemon juice, and frothed whites.

5. 5

   Pour into a buttered mould and bake or steam for 20 minutes.

6. 6

   Serve with citron sauce.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 32. The excerpt below is the record exactly as published.

Souffle un Citpon. A souffle may be either steamed or baked ; in either case it must be eaten without a moment's loss of time, as it falls directly. Re- member also to only partly fill the mould which is used; this species of "gateau^' usually trebles itself in size while cooking*. To make a souffle for six persons, take a pint of milk, four ounces of lump sugar, and three fresh eggs. Boil the milk and sugar, together 96 SOME GATEAUX AND COMPOTES. witli the pared leuioii riiid^ in a lined saucepan. Mix smootlily with a little cold milk, two table- spoonfuls of flour, then pour the boiling milk on to this, taking care there are no lumps. Return all to the saucepan, and boil, stirring rapidly, for three or four minutes, then pour this into a basin. When the above mixture is perfectly cold, beat into it the whisked yolks of eggs, the juice of half a lemon

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