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Classic
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page 253
in layers into the form or before adding the whites of the eggs, stir through it
3 ounces of grated stale wheat bread.
10. Convent Souffle. For 6-7 persons, take 6 6 ounces of flour, 1/4 pound of
sugar, 1/4 pound of butter, 2 ounces of finely pounded almonds, 4 eggs, nearly 1
pint of milk seasoned with vanilla or lemon peel, put all on the fire and stir
until it is a thick cream. Then rub l ounce of butter until soft, add the yolks
of 5 eggs and mix until thoroughly and then lightly stir through this the beaten
whites of the eggs, and bake in a mould for 1 hour in a moderately hot oven.
Serve with preserves or compots.
11. Dauphin Souffle. For 12 persons stir 6 ounces of butter, the yolks of eggs,
1/2 pound of sugar over a moderate hot fire until it is a thick cream, which is
seasoned with lemon peel and then stir through it the beaten whites of 8 eggs.
Put this into a buttered souffle mould and bake for 1 hour, take it out of the
mould and let it cool. Then cut the cake into thick slices and spread with a
fruit marmalade and then put the cake together again, Pour over it a frosting
made of the whites of the remaining 4 eggs, sugar, a dash of fine liquor and a
little lemon juice, Bake the souffle in the oven until the frosting is of a
golden brown color, and serve with a wine cream sauce.
12. Bread and Walnut Souffle. For 8-10 persons take 30 fresh walnuts; if you
cannot get them fresh, take half almonds and half walnuts, 6 ounces of wheat
bread free from crust, 1/4 pound of butter, 1/4 pound of sugar, 6 eggs, and 1/2
cupful of sweet cream. After the nuts have been finely pounded or grated, soak
the bread in a little milk and press it, stir the butter to a cream, add the
yolks of eggs one by one, also the sugar, wheat bread, cream and nuts, and then
lightly stir through it the beaten whites of the eggs and stir thoroughly. The
souffle is baked in a buttered mould for 1 hour and served hot with either a
wine- or cream sauce.
13. Potato Souffle. For 10 persons, take 1/4 pound of butter stirred to a cream,
the yolks of 8 eggs, 3/4 Pound of sugar, 1/2 ounce of pounded almonds mixed
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