|
Classic
Cook Books
< last page | next page >
page 247
stir in eight whites, previously beaten to a froth. Pour the mass into a
buttered mould and bake in an oven. Serve with brandy or wine sauce.
Rice soufflee.
Take half a pint rice, rinse and cook, and cook again with a quart well water, a
little sugar and the yellow rind of a lemon. After a while let the fire go down,
so that the rice simply simmers. When curling on the surface let them pass
through a course sieve. Now mix in some lemon juice and more sugar if needed.
Beat three whites of eggs to a hard froth which stir in gently when the rice has
cooled. Bake it in a moderately hot oven, and sugar it when ready, before
serving.
Lemon soufflee.
Take twenty yolks and a pound of crushed sugar; rub off the yellow rind of four
lemons on the sugar; scrape them and rub again until all the yellow is off; the
other part of the sugar is to be pounded and
< last page | next page >
Classic
Cook Books
|
