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Classic
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page 249
Red soufflee sugar.
Boil half a pound of sugar until it becomes quite consistent, as for candy, for
instance. Meanwhile work into it two yolks and a few spoonfuls powdered sugar,
making it thick and pliable. Add some carmine and stir well. When removing the
sugar from the fire pour the mixture quickly into it and stir until it begins to
rise; then tip it on paper, but do not let it come in contact with the least air
draft, as it then collapses or falls together.
Apple compote.
Take some fresh apples, peel them and cut them in 3 or 4 parts; remove the core.
Put a pan over the fire with water and 1/3 wine, quantity to be determined by
circumstances; add a little sugar, cinnamon and two lemon slices. When all this
has boiled long enough for the sugar to dissolve, put the apple pieces into it
and let them boil gently until they become soft. Now take them up, but carefully
so that they do not fall to pieces; put new apple pieces into the syrup to be
boiled, and continue thus until they all are cooked. Then
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