Souffles

Southland Times, Issue 21607, 20 January 1932, Page 3

Souffles

EASY TO MAKE. t ~ g Whenever we read, in fact or fiction, r stories of how culinary efforts have been r used to melt the heart of stern masculinity, t it seems the invariable rule that this melting process be accomplished with a souffle. r There is something particularly melting e in the mere sound of the word “souffle,” / but because it is supposed to belong to ■> the legends of French cookery, many an > average home cook has been led to believe that the souffle, in all its various guises, is i beyond her skill. It isn’t. ; Of course, a souffle cannot be carelessly . done, otherwise it will simply be a “flop.” ; It won’t have that fluffy, melting quality ; which makes it. such a delicious summer . dish, whether of the sweet or savory var- . iety. 'Chocolate Souffle. i Three eggs, 14 tablespoons sugar, 2oz 1 chocolate, three-quarter cup milk, 4oz gela- i tine, J- oz almonds, few drops vanilla, 1 tablespoon sherry, -J-pint cream. Separate yolks and whites of eggs whisk the yolks and sugar over boiling water till the consistency of thick cream. Blanch and chop the almonds finely. Melt the chocolate in a little milk. I Dissolve the gelatine in a little water. I Mix all these ingredients together with the yolks and sugar, flavour with the wine and vanilla. i Stir over ice until just beginning to set. | Whip the whites stiffly and fold in. Turn 1 into a souffle mould that has had a band of paper tied round the outside, coming 2 inches above the top of the mould. When set, remove the paper carefully, and decor- , ate the top of the souffle with whipped and sweetened cream. Orange Souffle. 3 eggs, 2 tablespoons sugar, 4 cup orange juice, grated rind of two oranges, 14 gills milk, 4oz gelatine, 1 orange and a little cream for garnishing. Beat the yolks of the eggs and the sugar over a saucepan of boiling water and whisk until it becomes thick and the eggs are cooked. Remove the basin from the steam, add the orange rind, also the juice. Melt the gelatine in a little water, strain and add to the mixture. Add the milk, and when almost set add the stiffly-beaten whites of eggs, and pour into the souffle mould. Peel an extra orange. Remove all pith and pips, break it into its natural divisions, and arrange them in a circle on the top in the centre of the souffle. Decorate with whipped cream. * * * # Gooseberry Souffle. 4 pint green gooseberries, 3 eggs, 3oz. sugar, Ipint cream, 4oz. gelatine, dissolve in a little water. Top and tail the gooseberries, put them into a saucepan with a very little water, I and cook till tender. Rub through a sieve i or beat to a pulp, keeping back i doz. whole gooseberries. -Separate yolks and whites, i Beat yolks and sugar together over hot water until thick and creamy for about seven or eight minutes. Stir in the sieved gooseberries. Whip the cream, add half to the mixture also the gelatine. Keep the souffle stirred occasionally until it begins to set, , then add the stiffly beaten whites. When ' quite firm scoop a little out of the centre ’ of the mixture, and fill this hollow with the , whole gooseberries, and decorate with the remainder of cream. * * * * Small Coffee Souffle. H cups strong coffee with milk, 3 eggs, 4 pint cream or milk, 4oz. sugar, Joz. gelatine few drops vanilla. f Separate yolks and whites of the eggs, < put the yolks into a basin with the sugar, 1 beat them’ over hot water until creamy, then remove from the water and add the coffee. Also the gelatine, which has been dissolved in a little water. 1 Whip the cream lightly and stir into the £ coffee mixture. Whip two whites of eggs s stiffly, and stir them into the rest of the £ ingredients. J Fill some small china or papar cases, and i place on ice till set. a » » » • r Cold Souffle of Fish. J 1 bream or flathead, 4 pint white sauce, 4oz. gelatine, salt and cayenne, 1 hardboiled egg, 1 gill aspic, lemon juice, 2 tablespoons cream. Cook the fish. When cold remove bones and skin and chop the fish finely. Make the white sauce, add the fish, cream, salt, ' cayenne and lemon juice. Melt the gelatine in a little water and tl add to the mixture. Fill some small pryex ei dishes nearly to the top, allow to set, then decorate the top of each with a slice of hard-boiled egg. Pour a layer of aspic over each. Ice till firm, and serve cold, n