Soufflés, Cold
From The complete Indian housekeeper & cook, 1898
Can also be made with vegetable puree.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.
Souffldes, Cold. — Are made by adding chopped and seasoned game, ham, chicken, lobster, fish, &c., to liquid aspic jelly, adding s 274 The Indian Housekeeper and Cook cieam, and whipping till it is cold. They may also he made of vegehible parce. 26. Sou£9.^es, Hot. — Any kind of pounded meat well seasoned 4 units, eggs 4 units, panadc 1 unit. Mix intimately, reserving the white of egg till the last. Add well whisked. Souffle'es can be steamed or baked, or first steamed then egg-crumbed and fried. 27. Supreme de V olaille. — Fillet two or more fowls into neat thin oval fillets, lay in a stewpan in clarified butter, and just set them ; that is, as soon as the under-part of the fillet is whitened, turn it over and set it on the other side. The fillets should not gain the least colour. Drain, trim, and dish up, with ovals of tongue warmed in stock between each fillet. They should be dished on a border of vegetables, and cream
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Cook this with the app: pantry check, scaling, and the assistant.