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Classic
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page 259
32. Italian Rice Souffle for Poultry arid Fish Ragout. for 15-18 persons take
3/4 pound of rice bouillon butter, 1/2 pound of boiled and finely chopped ham
and 1/4 pound of Parmesan cheese. Scald the rice and then cook with it g'ood
bouillon, salt and butter until done and thick, but the rice kernels must remain
whole. Then put the rice into the souffle mould, then the ham and Parmesan
cheese, and so on and bake for l 1/4 hour.
33. Noodle Souffle. For 4-6 person Make a noodle dough as described in No. 24,
Division L, using 2 eggs. Then cook the noodles in salted water, take them out
and put them into cold water, stir for a minute ami then take them out of the
cold water and put on a sieve to drain. After this is done take the yolks of 6
eggs, 5 ounces of pounded sugar and 1/4 pound of clarified Cutter, stir for a
few minutes, then add the noodles. 1/4 pound of washed and dried currants, 2 1/2
teaspoonfuls of pounded sweat almonds, the grated rind of half a lemon a little
grated bread and some cinnamon; when this has all been well stirred together,
lightly stir the beaten whites of the eggs through it and then bake in a mould
for 1 1/4 hours.
34. Pineapple Souffle for Invalids. The dough is prepared like the receipt given
for Leipzig Punch Souffle, but omit the rum and instead of this mix a cupful of
finely sliced pineapple through the dough, line the bottom of the mould with
buttered paper and cover this with pineapple slices. This souffle is made in
different ways; instead of the lemon juice take a few spoonfuls of apricot- or
other fruit marmalade; other finely sliced preserved fruits can also be mixed
through the dough.
35. Strawberry Souffle. Take 1/2 pound of fresh strawberries and put them
through a colander, mix with 1/4 pound of sugar, a little lemon juice and the
beaten whiten of 3 eggs, fill this into a mould and bake for 10-15 minutes in a
moderate oven. Instead of the strawberries, cooked apples can be used and any
kind of fruit marmalade or about 5 tablepoonfuls of chocolate or cocoa. This
souffle must be served immediately when taken out of the oven.
There are but few souffles that are fit for the sickroom; Nos, 7,14,15 and 18
can be given to invalids.
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