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Page:Mrs Beeton's Book of Household Management.djvu/1091

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973
RECIPES FOR SOUFFLÉS

Method.—Drain the apricots well, and pass them through a hair sieve. Melt the butter, stir in the flour, add the milk (some of the milk may be replaced by apricot syrup), and cook over the fire until the mixture no longer adheres to the sides of the stewpan. Let it cool slightly, then beat in the yolks of eggs, add the sugar, apricot pulp, and stir in as lightly as possible the stiffly-whisked whites of eggs. Have ready a well buttered soufflé mould, turn in the mixture, and steam slowly from 40 to 45 minutes. Unmould, and serve with a suitable sauce. Send to table as quickly as possible.

Time.—To cook, from 40 to 45 minutes. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons.

1934.—CHOCOLATE SOUFFLÉ. (Fr.Soufflé au Chocolat.)

Ingredients.—2 ozs. of finely-grated chocolate, 3 ozs. of flour, 2 ozs. of sugar, 1 oz. of butter, ½ a pint of milk, 3 yolks of eggs, 4 whites of eggs, ½ a teaspoonful of vanilla essence, custard, or other suitable sweet sauce.

Method.—Place the milk and chocolate in a small stewpan, and simmer gently until dissolved. Melt the butter, stir in the flour, add the chocolate mixture, and boil well. Let it cool a little, add the vanilla, sugar, the yolks of eggs one at a time, give the whole a good beating, then stir in as lightly as possible the stiffly-whisked whites of eggs. Turn into a well-buttered mould, and steam gently from 45 to 50 minutes. Serve the sauce round the dish.

Time.—To prepare and cook, from 1¼ to 1½ hours. Average Cost, 1s., including the sauce. Sufficient for 5 or 6 persons.

1935.—CUSTARD SOUFFLÉ.

Ingredients.—2 ozs. of butter, 2 ozs. of flour, ½ a pint of milk, 4 eggs, 2 tablespoonfuls of castor sugar.

Method.—Melt the butter in a stewpan, stir in the flour, and add the milk. Boil up and cook over the fire for 5 minutes, stirring briskly meanwhile, then add the sugar and beat in the yolks of the eggs. Whisk the whites stiffly, stir them lightly in, turn the mixture into a buttered piedish, and bake in a hot oven for about 20 minutes. Serve with wine or fruit sauce.

Time.—To bake the soufflé, about 20 minutes. Average Cost, 8d. Sufficient for 4 or 5 persons.

1936.—ORANGE SOUFFLÉ. (Fr.Soufflé à l'Orange.)

Ingredients.—1 orange, 3 ozs. of cakecrumbs, 3 ozs. of breadcrumbs, 2 ozs. of castor sugar, 1 oz. of butter, 2 eggs, ¾ of a pint of milk, ½ small glass of noyeau, a few glacé cherries.