Soufflé—With Cooked Foundation

Ingredients

• two tablespoons of butter
• two tablespoons of flour
• a pint of scalding milk
• yolks of three eggs
• three tablespoons sugar

Method

1. 1

   Rub butter and flour smooth, add to scalding milk and cook till thick.

2. 2

   Add yolks and sugar, stir for two minutes, cool.

3. 3

   Fold in whipped egg whites and bake in individual dishes for 10-15 minutes or 35 minutes for a large soufflé.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 11. The excerpt below is the record exactly as published.

Soufflgé—With Cooked Foundation Take two tablespoons each of butter and flour; rub smooth and add to a pint of scalding milk (in double boiler). Cook till thick. Add yolks of three eggs and three table- spoons sugar, stirring two minutes, then removing and cool- ing. Add fruit juice or pulp as wished then fold in the stiff-whipped whites of the eggs and bake ten or fifteen minutes in individual souffié dishes. If made into one large soufié the baking will require about thirty-five minutes. SIMPLE OMELET There is a difference of opinion among cooks as to the beating of the eggs for omelets, many holding that the yolks and whites should be whipped separately, and others that it makes no difference, but that twelve strokes. given to yolks and whites together is all sufficient. Use three eggs; if double the quantity is required make in separate omelet pans. Four tablespoons of milk may be added for three eggs. Many people also prefer the addition of a teaspoon of flour. Sprinkle salt and pepper on the eggs before beating them and have the pan heating, placing in it a tablespoon of butter.

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