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Classic
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page 31
57. HUITRES FRITTES.
Fried oysters. See oysters No. 145.
58. HUITRES GRILLEES.
Broiled oysters. See oysters No. 146.
59. COQUILLES DE SAUMON A LA PARISIENNE.
See No. 82.
60. COQUILLES DE TRUITE.
See No. 82.
61. COQUILLES DE PIKE.
See No. 82.
62. COQUILLES DE HOMARD.
See No. 189.
63. COTELETTES DE HOMARD.
See No. 188.
64. SOUFFLET AU FROMAGE.
PROPORTIONS.--For five persons:
Cheese...............1/2 lb. (Swiss or Parmesan.)
Eggs................3.
Milk.................2 glassesful.
Flour................2 tablespoonsful.
Small paper boxes....10.
Time.--1 hour.
PREPARATION.--1st. Break 3 eggs, put the yolks in a sauce pan and the whites
apart. 2d. Add in the sauce pan a little salt and white pepper, 2 spoonsful of
flour, stir well the whole, add 2 glassesful of milk, let cook while stirring
for 1/4 hour. 3d. Add 1/2 lb. rasped cheese (Swiss or Parmesan). 4th. The above
being well mixed, put the sauce pan on a corner of the range, beat your white of
egg, a salad dish is very convenient for that purpose* and add the beaten eggs
little by little, while stirring. 5th. Fill your paper boxes 3/4 full, put them
on a baking plate, let bake in an oven until well risen and until the soufflet
becomes bright yellow. Serve immediately.
*Never beat whites except in earthenware, glass or copper utensils.
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