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Classic
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page 258
with the yolks of eggs, sugar, and add to the rice, and then lightly stir
through it the beaten whites of the eggs. Put a layer of rice and a layer of
apples of the well buttered mould and cover again with the rice; the apples must
not touch the sides of the mould neither must they come through the rice on the
top. Then cover the rice, sprinkle some bread crumbs and a few small pieces of
butter on the top, let the souffle bake few about 1 hour, or until it receives a
nice yellow color turn out of the mould and serve with the jellied juice of the
apples.
A simpler way is to fill the souffle mould with rice and apple marmalade and
strew over this grated bread and sugar and bake for about 1 hour.
28. Herring Souffle. For 10 persons. This is made the same as potato souffle
(see No. 13), omitting the almonds, sugar and the spices, and adding plenty of
nutmeg and the meat of 2-3 well freshened and boned herrings, with a saueerful
of onions fried in butter and a little pepper and cloves.
29. Cheese Souffle, to be served after the Soup. For 6 persons take 5
tablespoonfuls of grated cheese (a good way to utilize dry cheese), mix with 1
large cupful of milk, the yolks of 5 eggs, salt, pepper and nearly 1/2 ounce of
cornstarch, stir through it the beaten whites of the eggs and bake the souffle
for 20 minutes.
30. Meat Souffle is made like cold roast veal pudding (see H. No. 39).
31. Souffle of Rice, Sweetbreads and Crab Butter. (Served after the soup with a
ragout of fish) For 12-15 persons take 1/2 pound of rice, bouillon, mace crab
butter, 1 glassful of Madeira, and 1/2 pound of veal sweetbreads. The rice is
scalded and cooked with bouillon, some mace, the necessary unit and crab butter
until done and thick, and at last stir through it 1 glassful of Madeira.
In the meantime cook veal sweetbreads in bouillon until done, chop fine, and
then fill into buttered mould some rice and then the sweetbreads and so on, and
bake 1 hour.
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