SoufflÉs when well-made are excellent removes for the winter season, but I generally strive to avoid them in the summer, as they are not, in my opinion, at all suitable for that season of the year, for which reason I have introduced the new soufflÉ glacÉ, which, by pleasing the eye, and being more refreshing to the palate, cannot fail to give general satisfaction.

No. 1336. SoufflÉ À la Vanille.

Prepare a crust or croustade of pÂte fine (No. 1136), or water paste, by lining a raised pie-mould with it, filling with bread-crumbs, and finishing the edges as for a raised pie; bake it (of a very light brown colour) about an hour in a moderate oven, when done empty out all the bread-crumbs without taking it out of the mould, then tie a band of buttered paper (four inches wide) round the top, and put it by until wanted. Put half a pound of butter in a stewpan, with which mix three quarters of a pound of flour without melting it, in another stewpan have rather more than a quart of milk, into which, when boiling, put two sticks of vanilla, place a cover upon the stewpan and let it remain until half cold, then take out the vanilla, and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in quickly the yolks of ten eggs, and sweeten with half a pound of sugar; when cold, and an hour and a quarter before you are ready to serve, whip the whites of the ten eggs very stiff, stir them in with the mixture lightly, pour it into the croustade, and bake about an hour in a moderate oven, if going too fast, and liable to be done before required, open the oven door, as it ought to be served the moment it is done; when ready to serve take it from the oven, detach the band of paper, take it from the mould, dress it upon a napkin on a dish, and serve immediately.

These soufflÉs may be baked in a silver soufflÉ-case, if preferred, they will take considerable less time in baking, but fall quicker after being taken from the oven; any liqueur or spirits even may be introduced in soufflÉs of this description if approved of.

No. 1337. SoufflÉ À la Fleur d’Orange.

Proceed exactly as in the last, but infusing an ounce of candied orange-flowers in the milk instead of the vanilla.

No. 1338. SoufflÉ au CafÉ vierge.

Proceed as for the soufflÉ À la vanille, omitting the vanilla, and procuring two ounces of green coffee, which place in a stewpan over a sharp fire, keeping them moved until of a very light brown colour, then throw them into the milk when boiling, cover over until half cold, and finish as before directed, passing the milk through a sieve.

No. 1339. SoufflÉ À la CrÈme de Riz

Is made by using ground rice instead of the common flour, finishing the same, and using any of the flavours directed in the three last.

No. 1340. SoufflÉ au Citron.

Proceed as directed for soufflÉ À la vanille, but infusing the rind of two lemons, free from pith, in the milk instead of the vanilla.

No. 1341. SoufflÉ au Macaroni.

Have half a pound of macaroni blanched as directed (No. 130), lay it upon a cloth to drain, and cut it into small pieces, the eighth of an inch in thickness; make half the preparation as directed for soufflÉ À la vanille, but using an infusion of an ounce of bitter almonds; when it becomes thick over the fire stir in the macaroni, and when again nearly boiling, the yolks of ten eggs, when cold whip the whites, which add to the other ingredients, and finish as where previously directed.

No. 1342. SoufflÉ au Tapioca.

Put a half a pound of tapioca in a stewpan, with three pints of milk and a quarter of a pound of fresh butter, and when boiling add the rind of two lemons, free from pith, tied in a bunch, boil until the tapioca is rather stiff and well done, then take out the lemon and stir in the yolks of twelve eggs very quickly, stir another minute over the fire to thicken a little, and put by until cold; when ready, whip the whites of the eggs very stiff, stir them lightly with the tapioca, bake and serve as for the other description of soufflÉs.

No. 1343. SoufflÉ au Rhum.

Break the yolks of twelve eggs in a basin, to which add half a pound of sifted sugar, beat well with a wooden spoon until becoming quite thick and whitish; when stir in two glasses of rum and an ounce of potato flour; whisk the whites of the eggs very stiff, mix them gently with the mixture, put it upon the dish you intend serving it on, shaping in pyramid with a knife; and a quarter of an hour before serving place it in a moderate oven, when done pour a little rum round, which set on fire and serve immediately. SoufflÉs au maresquin, noyeau, curaÇoa, or whiskey, are made precisely as the above, omitting the rum, adding two glasses of one or the other liqueurs instead, and serving without the fire round it.

No. 1344. Omelette SoufflÉe.

Proceed as described in the last, but omitting the rum or liqueurs, and flavouring with three tablespoonfuls of orange-flower-water, or rubbing the rind of a lemon upon the sugar previous to pounding and mixing (or vanilla sugar, No. 1377, might be used); place the soufflÉ upon the dish, bake a quarter of an hour, and serve. These kinds of soufflÉs are much more simple in their fabrication than the others, and much quicker done; their greatest difficulty is the whipping of the eggs, which must be very stiff; a little practice would, however, soon enable you to manage them; the best method is to put them into a copper bowl with a pinch of salt, and commence whipping very slowly, then quicker and quicker by degrees, until they adhere like feathers to the whisk. These soufflÉs may likewise be baked in a silver soufflÉ-dish, by tying a band of buttered paper round to bake it, which detach at the time of serving.

No. 1345. Omelette SoufflÉe À l’Antiquaire.

Though the last-mentioned article has received the name of omelette soufflÉe, it has no particular right to the name; for as there is no making an omelette without eggs, so is there no making an omelette soufflÉe without an omelette-pan; I do not, therefore, intend entirely to forsake the old-fashioned method. The mixture is prepared precisely as the last, but the appearance and flavour are very different, being produced by the different method of cooking them; put an ounce of butter into a very clean omelette-pan over the fire, when melted, pour in half the preparation, place it over a very brisk fire a few seconds, then twist it round in the pan, which give a jerk, tossing the omelette half way over, stand it over the fire again, give the pan another jerk, tossing the omelette again over, and turn it out upon your dish, set it in the oven and proceed the same with the remainder of the preparation, which when done turn over upon the other, leave it in the oven about a quarter of an hour, sprinkle sugar over, salamander and serve very quickly. The butter the soufflÉ is fried in gives it a superior flavour to the last.

No. 1346. Omelette SoufflÉe À la CrÈme.

Proceed as in the last, deducting two of the whites of eggs, and adding a gill of whipped cream, fry and serve as above.

No. 1347. SoufflÉ au Gingembre.

This is a very excellent remove for a party of gentlemen, make a preparation as for soufflÉ À la vanille (No. 1336), adding a little syrup, mixing a quarter of a pound of fresh preserved ginger with it, cut into thin slices, add two more whites of eggs to the preparation, which bake in a croustade as directed where above referred to.

No. 1348. SoufflÉ au Cerises.

Prepare a soufflÉ mixture as before, giving it the flavour of orange-flowers; when the whites of eggs are well mixed, add a pound of cherries prepared thus: procure them not too ripe, take out the stones, and put them into a sugar-pan with half a pound of sugar, stew them until surrounded with a thickish syrup, then turn them out upon a sieve to dry, stir them into the soufflÉ lightly, pour in your croustade, and bake it a short time longer, as the cherries will prevent the soufflÉ rising so quickly.

No. 1349. SoufflÉ au jus d’Orange et au Zeste pralinÉ.

Prepare a soufflÉ mixture as before, but when you pour in the milk add likewise the juice and pulp of eight oranges, having previously rubbed the rind of one of them upon two ounces of sugar, pound it fine, place it in the hot closet to dry, and add it as extra sugar to the soufflÉ, bake and serve as before; a gill of milk less must be used in the above on account of the orange-juice, it would otherwise be too moist.

No. 1350. Biscuits SoufflÉs À la CrÈme.

Put the yolks of ten eggs in a basin, and the whites in a copper bowl, add half a pound of sugar, upon which you have rubbed the rind of a lemon previous to pounding, beat it well with the yolks of the eggs, then add half a pint of cream well whipped and ten ounces of flour; stir all together lightly, whip the whites of the eggs very stiff, and stir them into the preparation; have ready a dozen and a half of small paper cases, fill each one three parts full, and fifteen minutes before serving place them in a moderate oven; when done shake sugar over, dress in pyramid upon a napkin, and serve.

No. 1351. Fondue au Parmesan et GruyÈre.

Put half a pound of butter and three quarters of a pound of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a quart of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of ten eggs (stir in well), a pound of grated Parmesan, and half a pound of grated GruyÈre cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole eggs to give it the consistency of a soufflÉ, whip the ten whites of egg firm, stir them gently into the mixture, have ready a croustade prepared as for the soufflÉ (No. 1336), pour in the above mixture, and bake it in a moderate oven; it will require half an hour longer than the soufflÉ; dish and serve the same.

No. 1352. Fondue À la Napolitaine.

Prepare three fourths of the mixture as in the last, but previous to adding the whites of eggs stir in a quarter of a pound of good macaroni blanched as directed (No. 130) and cut into pieces an inch in length; add the whites, bake, and serve as before.

No. 1353. Petites Fondues au PÂte d’Italie.

Blanch a quarter of a pound of any description of Italian paste in boiling water a few minutes, strain it upon a silk sieve until a little dry, put an ounce of butter and a spoonful of flour, mix well together, then add half a pint of boiling milk; stir over the fire until thickish, add your paste, stir it a few minutes longer over the fire, then add a quarter of a pound of Stilton cheese in small lumps, and a quarter of a pound of grated Parmesan; season with a little pepper, salt, and cayenne, add six yolks of eggs, stir it another minute until the eggs are partially set, and when cold whip the whites very stiff; mix them well in, fill small paper cases with it, bake a quarter of an hour in a moderate oven, and serve very hot.

No. 1354. Fondue (simple method).

Put two ounces of GruyÈre and two ounces of Parmesan cheese (grated) into a basin, with a little salt, pepper, and cayenne, add the yolks of six eggs, with half a pound of butter melted (mix well), whip the whites of the six eggs, stir gently into the other ingredients, fill small paper cases with it, bake about a quarter of an hour in a moderate oven, dress upon a napkin, and serve very hot.

No. 1355. Petites Fondues (en caisse) au Stilton.

Put six ounces of butter and half a pound of flour in a stewpan, rub well together with a wooden spoon, then add a quart of warm milk, stir over the fire a quarter of an hour, then add the yolks of eight eggs, three quarters of a pound of grated Parmesan, and half a pound of Stilton cheese in small dice, season rather highly with pepper, salt, and cayenne, add the white of the eggs whipped very stiff, which stir in lightly; have a dozen and a half of small paper cases, fill each one three parts full, place them in a moderate oven, bake about twenty minutes; when done dress them upon a napkin on your dish, and serve very hot.

No. 1356. Ramequins.

Put a gill of water in a stewpan, to which add two ounces of GruyÈre and the same quantity of Parmesan cheese (grated), two ounces of butter, a little cayenne pepper, and salt if required, set it upon the fire, and when boiling stir in two or three spoonfuls of flour; keep stirring over the fire until the paste becomes dryish and the bottom of the stewpan quite white, then add three or four eggs by degrees, until forming a paste like pÂte À choux (No. 1194), butter a baking-sheet well, and lay the paste out in pieces upon it with a tablespoon, making them long, and half the size of the bowl of the spoon; egg over, and lay a small piece of GruyÈre cheese upon each, put them into the oven about twenty minutes before they are required; bake them a little crisp, and serve very hot, dressed in pyramid upon a napkin.

No. 1357. Petits Ramequins au feuilletage.

Make half a pound of paste (No. 1132), which roll very thin, have ready some grated Parmesan and GruyÈre cheese mixed, throw half a handful over the paste, which fold in three, roll it out to the same thickness again, cover again with cheese, proceeding thus until you have used the whole of the cheese (half a pound), then cut them into any shapes you like with pastry cutters, set on a wet baking-sheet, egg them over, bake a nice colour in a moderate oven, dress in pyramid upon a napkin on a dish, and serve very hot.

No. 1358. Diablotins au GruyÈre.

Put a gill of milk in a stewpan with two ounces of butter, when boiling stir in two spoonfuls of flour, keep stirring over the fire until the bottom of the stewpan is dry, then add four eggs by degrees, half a pound of GruyÈre, and half a pound of grated Parmesan cheese; mix well in, season with pepper, salt, and cayenne rather highly, mould the paste into little balls with the forefinger against the side of the stewpan containing it, drop them into very hot lard; fry of a nice light brown, dress in pyramid upon a napkin, and serve very hot.

No. 1359. Croquettes de Macaroni au Fromage.

Put two quarts of water, with a little salt and a small piece of butter into a stewpan, and when boiling add half a pound of macaroni, which boil until tender, drain it upon a sieve, and when cold cut it into pieces a quarter of an inch in length, put them into a stewpan with half a pint of bÉchamel sauce, a little cayenne pepper, salt, and grated nutmeg; let simmer a few minutes until rather thick, stirring it gently occasionally, then add half a pound of grated Parmesan and GruyÈre cheese (or good common cheese may be used), turn gently a few minutes longer over the fire, take it off, stir in the yolks of four eggs quickly, stir another minute over the fire to set the eggs, and pour out upon a dish until quite cold, then form it into olive-shaped pieces, rather larger than walnuts, or into pieces of the shape of pears, or into croquettes two inches long, the thickness of your finger; have three eggs well beaten upon a plate, into which dip them, roll them over, then throw them into a dish of bread-crumbs, pat them gently with your knife, dip again into eggs and bread-crumbs, place them in a wire basket, and fry in very hot lard; dress them in pyramid upon a napkin, and serve very hot. If the preparation is well prepared, once bread-crumbing would be sufficient.

Macaroni À l’Italienne.

Boil half a pound of macaroni as above, when done lay it on a sieve to dry for one minute, put it in a pan with four spoonfuls of white sauce, add half a teaspoonful of salt, a quarter ditto of pepper, a little cayenne; toss the macaroni over the fire; when boiling, add two ounces each of grated Parmesan and GruyÈre cheese, toss round and round until well mixed, then serve with a gill of very strong gravy around it.

Macaroni au Gratin.

Proceed the same as above, but after you have put the macaroni on the dish, omit the gravy, and cover it slightly with bread-crumbs, and about the same quantity of Parmesan cheese, grated, a little butter over, and then put in a hot oven for a quarter of an hour, if not hot enough, pass the salamander over it to give it a nice brownish colour, and serve very hot.

Macaroni À la Napolitaine.

Boil half a pound of the best quality of macaroni for half an hour (as at No. 1369), when tender, lay one quarter of it on the dish you intend to serve, have ready two ounces of grated Parmesan, which you divide into four parts, to lay over each layer of macaroni, then put over it two tablespoonfuls of strong gravy, made of half glaze and consommÉ; put the dish in the oven for ten minutes, and serve very hot.

The real Italian method (called À l’Estoufade).

Boil and proceed as before, but make the gravy as follows, and use it instead of the preceding:—Take two pounds of rump of beef, larded through, put in a small stewpan with one quarter of a pound of butter, fry gently for one hour, turning almost continually, when forming a glaze add a pint of broth, let simmer another hour very gently indeed, take the fat off, and use that gravy instead of that above described; a little tomato sauce may be introduced if handy; serve the beef at the same time in a separate dish.