|
Classic
Cook Books
< last page | next page >
page 256
cool. In the meantime butter n round mould cut oblong slices from a loaf of not
too stale bread, dip in melted butter and line the mould with these, placing the
bread one slice on the other, around thesides. When the mould is lined, fill
with the apples, cover with some more bread slims sprinkle the top with butter
and bake in the oven for 1/2 hour, in which time the bread will be of a golden
brown and crisp, and the inside of the souffle heated through. This souffle is
turned out of the mould and served hot.
22. Apple Souffle. No, 2. For 8-10 persons take good cooking apples, some
marmalade, 1/4 pound of but fer, 1/4 poumf of flour,1/4 pound of sugar, 6 eggs,
1 large cupful of milk and 1/2 of a lemon peel.
Pare the apples and core them, leaving the apples whole, fill with some of the
marmalade and put them side by side into a buttered mould in which they can be
baked. Then melt half ot the butter in a pan, add the flour--which was stirred
with the milk--to the butter and then put on the stove until it no longer
adheres to the sides of the kettle. In the meantime stir the butter until soft,
add the yolks of the eggs, sugar, lemon peel and the partly cooled batter, stir
all well together and lastly add the beaten whites of the eggs, and then put all
over the apples. The souffle is baked in a moderately hot oven for 1 hour.
The apples can be quartered and instead of the marmalade take 2 ounces of washed
and dried currants, mix with the apples and then cover this with the batter.
23. Plain Souffle of Apples, but can be made of any kind of Fruit. For 10-12
persons. Take 1/2 pound of flour, 2 heaping teblespoonfuls of butter, nearly 1
pint of milk, 2 tablespooufuls of sugar, 6 eggs, lemon peel or 8 bitter almonds
and 1 1/2 teaspoonfuls of salt.
After these ingredients have been well stirred together as directed in the above
receipt, put one-quarter of it into a buttered mould,put 2 heaping soupplatefuls
of quartered apples over this, sprinkle with sugar and cinnamon proceed in this
manner and bake the souffle for 1 1/4 hours.
The same can be made with most any kind of fruit as well as stoned dried fruits,
but before being stoned,
< last page | next page >
Classic
Cook Books
|
