Meletti Souffle - Souffle A La Meletti

Put into a basin four raw yolks of eggs, a saltspoonful of vanilla essence, two and a half ounces of castor sugar, two ounces of ratafia biscuit-crumbs, and the finely-chopped peels of two lemons; work these together for about ten minutes, then add eight whites of eggs that have been whipped stiff, with a pinch of salt, mixing them with a wooden spoon; put the souffle out on a slightly buttered deep dish and place a buttered paper round it; mark the mixture with a knife, and dust over the top with icing sugar, using a dredger for the purpose; place it in a moderate oven, and bake for twenty-five to thirty minutes; remove the paper, and serve at once. If a silver dish is used for cooking the souffle in, stand it in the oven in a tin containing boiling water to cook. Jam can be served round the souffle if liked.

Vanilla Souffle With Pineapple Souffle Vanille Aux Ananas

Put four ounces of castor sugar into a stewpan, with three and a half ounces of good butter, one and a half ounces of Marshall's Creme de Biz, one and a half ounces of fine flour, and five raw yolks of eggs; mix with three gills of cold milk (that has been brought to the boil with a split vanilla pod in it, and then stood in the bain-marie for about fifteen to twenty minutes), eight drops of saffron yellow, one and a half tablespoonfuls of brandy, and ten drops of essence of pineapple; stir over the fire till it boils; then add nine ounces of finely-chopped cooked pineapple, two large tablespoonfuls of pineapple syrup, and seven whites of eggs which have been whipped stiff with a pinch of salt; butter a souffle dish, and place a band of folded, buttered kitchen paper round it, so that the paper stands three inches above the edge of the case, then pour in the mixture; dust it over with icing sugar, and place in a moderate oven to bake for three-quarters of an hour; when cooked remove from the oven, take off the paper, pin a folded napkin or gilt paper band round the dish, and sprinkle the souffle with chopped pistachio nuts and chopped almonds, coloured with a little carmine. Serve hot on a dish with a dish-paper for a dinner or luncheon sweet.

Chocolate Souffle Souffle An Chocolat

Cut six ounces of Fry's Caracas Chocolate finely, and put it into a stewpan with one and a half gills of cold milk; stir over the fire till the mixture boils; then let it simmer gently for about ten minutes, and add sufficient milk to make the whole measure nearly one pint; put into a larger stewpan three ounces of butter, a quarter-pound of castor sugar, five raw yolks of eggs, a saltspoonful of vanilla essence, two and a half ounces of fine flour, and one and a half ounces of Marshall's Creme de Riz; mix these altogether with the prepared chocolate, adding the latter by degrees, so as to get the mixture quite smooth; stand the stewpan on the fire, and continue stirring until the contents boil; mix in a wineglassful of brandy or any other liqueur and the same of orange-flower water; then add to it the stiffly-whipped whites of eight eggs (that have been seasoned with a pinch of salt before whipping), but do not mix the souffle more than necessary after adding the whites.

Prepare a souffle dish for baking the mixture as for' Vanilla Souffle,' then pour in the mixture, and place the dish on a baking-tin in a moderate oven, and cook as for 'Vanilla Souffle.' When the souffle is cooked take it up, remove the band of paper, and place in its stead a gilt paper band or a clean folded napkin; sprinkle the top with a little blanched and finely-shredded pistachios, and serve at once on a hot dish on a napkin or dish-paper, with cold Chocolate sauce (see recipe) in a boat.