This chapter deals with the most delicate of the preparations classed as entrees. Timbales, other than those made of forcemeat, and souffles, call for more skill in the baking than in the making; but timbales, made of forcemeat, and all dishes in which forcemeat is used, call for a considerable outlay of time and attention to detail in the preliminary preparation. The cooking is the same for all dishes of this class, viz., by poaching; and the temperature at which it is done must be several degrees below 212°F. or the dish is ruined.

All the dishes in this chapter, with the exception of quenelles occasionally, are cooked in molds. All but hot souffles are turned from the molds for serving. Souffles are always served in the dish in which they are cooked, and should be sent to the table the instant they are cooked. On the withdrawal from the heat a souffle will fall a little; if not properly made or baked it will fall considerably. For full directions as to the cooking of the dishes in this chapter see Poaching, Chapter II, and also the special recipes.

Souffles

A souffle is an exceedingly light preparation. The lightness is due to a generous admixture of eggs, beaten separately, and the expansion of the air thus introduced when subjected to the heat of the oven. To increase this appearance of lightness a folded paper, thoroughly buttered, is often pinned around the top of the dish in which the souffle is to be baked, to increase its height. Thus, the folded paper may be cut about two inches in height and when pinned around the dish it will rise an inch above it. The mixture should fill the dish and come above the dish, perhaps one-third the height of the paper. When baked the dish and paper will be filled. Unpin the paper and carefully detach it from the mixture. By this means the idea is conveyed that the lightness of the souffle has caused it to rise even above the baking dish. Souffles may be made of almost any kind of meat, save beef, of fish, shell fish and vegetables. No flavoring other than that of the foundation article or the broth in the sauce may be used, but onion juice, lemon juice, chopped parsley, mushrooms or truffles, one or more, may be added at discretion. Vegetables used in souffles are always previously cooked. Meat and fish souffles are made of both raw and cooked material.

Ham Souffle

1 pint of cooked ham, chopped fine ½ cup of soft bread crumbs 1 pint of Bechamel sauce 1 chilli pepper, chopped fine

½ cup of grated Parmesan cheese Salt as needed 3 eggs

Use chicken broth and cream for the sauce; while hot add the crumbs, pepper, ham, cheese, and yolks of the eggs well beaten; mix thoroughly, then fold in the whites of the eggs. Bake in the usual manner. Serve from the baking dish with Sauce Supreme, flavored with paprika or curry in a bowl. Tomato puree may be substituted for the cream in the Bechamel sauce used as the foundation of the souffle.

Ham Souffle

(Raw ham)

1 pint or pound of ham pulp

2 whites of eggs

½ teaspoonful of paprika

4 tablespoonfuls of cold Bechamel sauce 2 cups of thick sweet cream 4 whites of eggs, beaten dry

Scrape the slices of ham to remoye the pulp and leave the fibers; add one white of egg and beat with a pestle, when smooth add the second white, pound again, add the sauce and again pound, then press through a sieve; let chill and gradually beat in the cream, then fold in the whites of eggs and finish as usual. Serve with green peas cooked in consomme with a blanched onion sauted in butter and three sprigs of parsley. Thicken the liquid with a little flour and butter creamed together. There

176 The Book of Entr6es should be but little sauce when the peas are finished. Season as needed with salt and black pepper.