This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Souffles are preparations which are "puffed up" or made light by the presence of whites of eggs. They are much used as entrees and may be either savory or sweet in character. Souffles are a variation of the foamy omelet.
The foundation for a souffle is usually a white sauce to which is added the food material which is to give it special flavor, the egg yolks and finally the well-beaten whites.
Proportions. For each cup of thick white sauce (2 tablespoons butter, 4 tablespoons flour, 1 cup milk) or an equally thick paste of bread and milk, use from 1/2 cup to 1 cup of cooked meat, poultry, fish, sweetbreads, mushrooms, or cheese, finely chopped and well-seasoned, and from 2 to 4 eggs. Add the well-beaten egg yolks to the sauce and meat, and when cool cut and fold in the well-beaten whites of eggs. Turn into well-buttered moulds (one large or individual) set in a pan of water and cook in a slow oven until puffed and firm.
Serve hot in the dish in which it is cooked, with or without a sauce.
Paper cases, scallop shells, or ramekins may be used for the individual dishes.
Vegetable and fruit souffles may be made without the sauce as they contain a large amount of juice.
Souffles of potatoes, parsnips, peas, etc., may require moistening with a little cream or milk before folding in a well-beaten egg. See chicken, fish, and onion souffle.
2 tablespoons butter
3 tablespoons flour 1/2 teaspoon salt
3/4 cup milk 3 eggs
1 cup or 1/3 pound grated cheese
Put the butter in a saucepan, when hot add the flour and seasonings, and stir until smooth; add the milk slowly and stir until it boils, remove from the fire, and add the well-beaten yolks and the cheese. Mix well and cool. When cold, cut and fold in whites of eggs well-beaten, then turn into a buttered dish, and bake from 20 to 25 minutes in a large dish, 15 minutes in individual dishes. Serve immediately. Serves 6 to 8.
Follow the recipe for cheese souffle, substituting 1 cup cold cooked fish finely flaked for the grated cheese.
Follow the recipe for cheese souffle, substituting 1 cup cooked chicken finely chopped for the grated cheese.
Follow the recipe for cheese souffle, substituting 1 cup boiled onions finely chopped for the grated cheese.