Mrs Beetons Puddings and Desserts Revisited
To Make a Souffle
600ml (1 pint) Milk
5 Eggs
3 heaped tbsp Potato Flour, Rice Flour, Arrowroot or Tapioca
Butter, a piece of the size of a walnut
¼ saltspoon Salt
Flavouring
Caster Sugar, to taste
Mix the potato flour or whichever one of the above ingredients is used, with a little of the milk.
Put into a saucepan, with the remaining milk, the butter, salt and enough caster sugar to sweeten.
Stir over the heat until the mixture thickens.
Remove from the heat and allow to cool a little.
Separate the eggs.
Beat the yolks and stir into to the mixture.
Whisk the egg whites very stiffly.
Stir into the mixture with add a few drops of essence of any flavouring that may be preferred, such as vanilla, lemon orange, ginger, etc. etc.
Pour the batter into a soufflé dish.
Put it immediately into the oven.
Bake for about 30 minutes.
Take it out, put the dish into another more ornamental one, such as is made for the purpose.
Place under pre-heated grill, sprinkled with sugar.
Serve immediately.
The secret of making a soufflé well, is to have the eggs well whisked, but particularly the whites, the oven not too hot and to serve it the moment it comes from the oven.
If the soufflé be ever so well made and it is allowed to stand before being serving, its appearance and goodness will be entirely spoiled.
Soufflés may be flavoured in various ways, but must be named accordingly.
Vanilla is one of the most delicate and recherché flavourings that can be used for this very fashionable dish.
Time: About 30 minutes in the oven. 2 or 3 minutes to hold the salamander over.
Sufficient for 3 or 4 persons.
Seasonable at any time.
TO MAKE A SOUFFLE
1481. INGREDIENTS - 3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, 1/4 saltspoonful of salt flavouring.
Mode - Mix the potato-flour, or whichever one of the above ingredients is used, with a little of the milk; put it into a saucepan, with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten the whole nicely. Stir these ingredients over the fire until the mixture thickens; then take it off the fire, and let it cool a little. Separate the whites from the yolks of the eggs, beat the latter, and stir them into the soufflé batter. Now whisk the whites of the eggs to the firmest possible froth, for on this depends the excellence of the dish; stir them to the other ingredients, and add a few drops of essence of any flavouring that may be preferred; such as vanilla, lemon, orange, ginger, &c. &c. Pour the batter into a soufflé-dish, put it immediately into the oven, and bake for about 1/2 hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose; hold a salamander or hot shovel over the soufflé, strew it with sifted sugar, and send it instantly to table. The secret of making a soufflé well, is to have the eggs well whisked, but particularly the whites, the oven not too hot, and to send it to table the moment it comes from the oven. If the soufflé be ever so well made, and it is allowed to stand before being sent to table, its appearance and goodness will be entirely spoiled. Soufflés may be flavoured in various ways, but must be named accordingly. Vanilla is one of the most delicate and recherché flavourings that can be used for this very fashionable dish.
Time - About 1/2 hour in the oven; 2 or 3 minutes to hold the salamander over.
Average cost, 1s.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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