(3119). Souffle Of Chocolate (Souffle An Chocolat)

Melt in a saucepan at the oven door, in a little tepid water, four ounces of grated chocolate; remove and pour it into a bowl to smooth nicely; mix into it five or six spoonfuls of vanilla sugar ( No.3165), beating it in vigorously, then add four or five spoonfuls of the following preparation: Place in a tureen two tablespoonfuls of flour, a pinch of arrowroot, two tablespoonfuls of sugar and a little salt; dilute with half a gill of milk; strain into a saucepan and add two tablespoonfuls of melted butter and a little vanilla; stir on the fire until it boils and when smooth reduce till it is consistent and detaches from the pan; take out the vanilla and let partly cool. Add eight raw egg-yolks, two ounces of melted butter, four beaten whites and three spoonfuls of whipped cream.

When all these ingredients are well incorporated pour the preparation into one or two souffle pans (Fig. 182) without filling them too high. Set the pan on a small baking sheet and bake the souffles in a slack oven from twenty to twenty-five minutes.

(3120). Souffles In Cases With Vanilla Or Orange - Small (Petits Souffles En Caisses A La Vanille Ou A L'Orange)

Put into a vessel four spoonfuls of flour, a pinch of fecula, four spoonfuls of sugar and a grain of salt; dilute with two and a half gills of milk, then strain it into a saucepan, adding a lump of butter the size of an egg' and a piece of vanilla: stir on a slow fire until it comes to a boil and when smooth reduce until it detaches easily from the saucepan, then take out the vanilla and let the preparation get almost cold before stirring in another piece of butter and five to six egg-yolks one after the other, while continuing to beat briskly; lastly add the beaten whites and three spoonfuls of whipped cream. With this mixture fill some souffle cases (Fig. 584) two-thirds full, range them on a small baking sheet and place in a slack oven to cook for twenty minutes. Serve just as quickly as they leave the oven.

With Orange

Instead of vanilla, flavor the souffles with two tablespoonfuls of orange sugar <No. 3165).

Fig. 584.

Fig. 585.

(3121). Souffle Of Rice With Maraschino (Souffle De Riz An Marasquin)

Boil six ounces of rice in plenty of water; drain and set it in a vessel and pour a little maraschino over. Prepare a vanilla souffle preparation (No. 3120) and after the egg-whites have been mixed in, dress. it in layers in a souffle pan ( Fig. 182), alternating each one with a small part of the well-drained rice, when the souffle pan is three-quarters full place it on a baking sheet and push it into a well heated oven; three minutes later remove to split the shape of a cross on top and return it to the oven to let cook for twenty-five minutes more, glazing it over with fresh butter. Serve as soon as it is taken from the own, as souffles should never be left waiting to be served.