Souffles are Simple

New Zealand Journal of Agriculture, Volume 89, Issue 4, 15 October 1954, Page 413

Souffles are Simple

By

ELEANOR COUSTON,

, Field Officer in Rural Sociology, Department of Agriculture, Christchurch

Housekeeping's Home Encyclopaedia" describes a souffle as "A light fluffy • . swe ®t or savoury, made with a panada base and fresh eggs, the egg whites being well whisked before they are added; a souffle may be either steamed or baked and should be served very hot". The ideal time to include a souffle in the menu is when eggs are plentiful and when the cook can depend on her family or guests to be punctual.

A SOUFFLE which is delicate and ** palatable when removed from the oven will soon shrink and lose its attractiveness unless served immediately. However, it is wrong to suppose that souffles are difficult to make, and from a foundation recipe many variations can be made. Hot Souffles The basis of a good souffle is a smooth, properly thickened white sauce. When this is cooked it is removed from the heat and the flavouring ingredients are added. The hot sauce is then stirred into the beaten egg yolks until the two are blended. This mixture is folded carefully but thoroughly into the stiffly beaten egg whites. The whites should be beaten to the stage where they are stiff but not dry, and the blending can best be done by using a spatula with a wide blade and working gently with a down up-and-over movement. The lightness of the souffle will depend largely on the amount of air incorporated with the egg whites. The mixture is then poured into an ungreased baking dish, sufficient room being allowed for it to double in size. If a straight-sided souffle dish is being used, a double layer of greaseproof paper can be tied round the outside to give extra height and then removed before the souffle is served. If the souffle is to be steamed, ' the top of the dish should be covered with well-buttered greaseproof paper. A steamer is best for the purpose, but a

saucepan with a rack on the bottom may be used. A pressure cooker rack is suitable. The saucepan should have about lin. of gently boiling water in the bottom. A steamed souffle will take from f hour to 1 hour to cook, depending on its size. In the following recipes all measurements are for standard measuring cups (8 fl. oz.) and standard measuring spoons and are level measurements. Foundation Recipe for Souffles 2oz. of butter 3 eggs, separated loz. of flour J teaspoon of salt 1 cup of milk (Serves 4) Melt the butter, add the flour and salt, and cook until blended but not brown. Remove from the heat and add approximately a third of the milk. Return to the heat and stir until thickened. Repeat until all the milk is used and the sauce is thick and smooth. Beat the egg yolks and add the hot sauce to them. Stir until blended. Beat the egg whites until stiff, add the sauce mixture, and fold them into the mixture gently but thoroughly. Pour into an ungreased baking dish. Bake in a slow oven (325 degrees F.) over a pan of hot water for 1 hour. Savoury Souffles Cheese souffle: Add 1 cup of finely grated cheese and a shake of pepper to the hot sauce and stir until the cheese is melted. Fish souffle: Add f- cup of cooked flaked fish, a shake of pepper, and 1

teaspoon of anchovy sauce to the sauce. If smoked fish or salmon is

used, omit the anchovy sauce. Oyster souffle: When making the sauce use some of the oyster liquor to replace part of the milk. Add 1 teaspoon of lemon juice, a shake of pepper, and 1| dozen bearded and cut up oysters to the sauce. Meat souffle: Add 1 cup of minced ham, corned beef, or chicken and a shake of pepper to the sauce. Sweet Souffles Prune or apricot souffle: Add 1 tablespoon of sugar and f cup of fruit pulp to the sauce; 9oz. of dried fruit gives t cup of puree. Chocolate souffle: Mix together 2 tablespoons of cocoa, 2 tablespoons of sugar, and I cup of water. Cook to a thick paste. Add to the sauce and flavour with vanilla. Caramel souffle: Caramelise 3 tablespoons of sugar and blend with the sauce. Cold Souffles The term souffle is sometimes applied to certain cold desserts with a light texture which have whipped cream and egg whites added to a gelatine base. They should give the impression of having risen in the same way as a hot souffle and can be set in a straightsided souffle dish which has been given extra height by a double piece of greaseproof paper being tied round it so that the paper comes about 3in. above the edge. The collar is removed before the souffle is served and the souffle garnished with cherries, angelica, or nuts. If a straight-sided souffle dish is not available, the dessert can be set in a glass or crystal bowl.

Lemon Souffle 1 dessertspoon of 2oz. of castor sugar gelatine 1 lemon (rind and 2 tablespoons of juice) water J pint of cream or 2 eggs, separated evaporated milk (Serves 3) Soak the gelatine in the water; then place the bowl over hot water and stir until the gelatine is dissolved. Beat the egg yolks, sugar, and lemon rind and juice over a pan of hot water until thick and creamy. Remove from the heat and continue beating until cool. Add the dissolved gelatine. Whip the cream and beat the egg whites until they are stiff. Fold the cream into the egg yolk mixture and blend thoroughly. Fold this mixture carefully into the whites. When it is set decorate it with whipped cream, glace cherries, or nuts. Chocolate Souffle 1 dessertspoon of Rind of 1 orange gelatine 3oz. of cooking choco2 tablespoons of late softened in 2 ; water tablespoons of water 2 eggs, separated J pint of cream or ioz. of castor sugar evaporated milk (Serves 4) Make this dessert in the same way as the lemon souffle, but use the HOJIIWBUIIIII—IIIIIB II HIJIILI_[ l lWlllllllllll lIHIII mu lII iniIIIIIBMmBIIIIIII II iiiiiiimw

chocolate and orange rind in place of the lemon juice. Garnish with nuts or orange sections. If evaporated milk is used in place of the cream, chill it thoroughly before whipping. Economical Dessert When eggs are dear or when cream is not available an economical dessert can be made in the following way: — Mock Chocolate Souffle 1 tablespoon of IS tablespoons of gelatine cocoa 2 tablespoons of ,1 cup of milk water 16oz. tin of evapor4oz. of sugar ated milk (Serves 6) Soak the gelatine in cold water. Mix the sugar and cocoa to a smooth paste with a little of the milk. Add the remainder of the milk and bring the mixture to the boil. Remove from the heat and add gelatine. Stir until the gelatine is dissolved. Cool. Chill the evaporated milk and whip. Blend the whipped milk with the chocolate mixture and leave to set.