Souffles

Souffles are combinations of cooked or uncooked mixtures and stiffly beaten whites of eggs baked in a moderate oven. They should be served immediately. A sauce improves fruit souffles.

Whips are the same combinations unbaked and piled lightly in glasses for serving.

Essentials For Successful Souffles Good Eggs

Stiffly beaten whites.

Buttered molds, . buttered and sugared for fruit souffles.

Very moderate oven.

1 Also called Standard Portion (S. P.). I

Souffles

Varieties:

I. Made with a white sauce: a. Meat, fish, rice, cheese.

b. Custard.

II. Made without a white sauce: a. Vegetable.

b. Fruit.

Fruit Souffle

Ingredients:

3/4 c. pulp sweetened 3 egg whites salt

Method :

Fresh, dried, or canned fruit may be used. Drain sirup from canned fruit. Press pulp through a strainer and add to the stiffly beaten whites. Use a Dover beater and continue beating until very light. Place in buttered, sugared molds in pan of warm water. Bake in a moderate oven until firm.

Custard Souffle

Ingredients:

3 tbsp. butter 1/4 c. flour 1/4 c. sugar

1 c. scalded milk

4 eggs

1 tsp. vanilla

Method:

Melt butter, add flour, and gradually hot milk; when well thickened pour on yolks of eggs beaten until thick and lemon-colored, and mixed with sugar; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding dish, place in a pan of warm water, and bake in a moderate oven until firm.

Lemon Souffle

Ingredients:

Yolks 4 eggs

Grated rind and juice 1 lemon

1 c. sugar whites 4 eggs

Method:

Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, add the lemon rind and juice. Cut and fold in whites of eggs beaten until dry. Bake as Custard Souffle.

Vegetable Souffle

Wash, peel, and mash vegetables as in preparing mashed potatoes. Moisten with milk or cream. Fold in the beaten yolks and stiffly beaten whites. Bake as Custard Souffle.

Corn And Cheese Souffle

Ingredients:

1 tbsp. butter

1 tbsp. chopped green pepper 1/4 c. flour

2 c. milk

1 c. chopped corn 1 c. grated cheese 3 eggs 1/2 tsp. salt

Method:

Melt the butter and heat the pepper in it for 2 minutes. Add the flour, and stir the milk in slowly. When the white sauce is thickened, add the corn, cheese, yolks of eggs, and seasonings. Cut and fold in the stiffly beaten whites of eggs. Bake as Custard Souffle.

Meat Souffle

Ingredients:

1 c. thick white sauce 1-3 eggs

1/2-1 c. cooked meat, poultry, or fish

Method:

Mix meat with warm sauce. Season highly. Cool and fold in stiffly beaten yolks and stiffly beaten whites. Bake as Custard Souffle.

Cheese Souffle

Ingredients:

2 tbsp. butter

3 tbsp. flour

1/2 c. scalded milk 1/2 tsp. salt few grains cayenne

1/4 c. grated Old English or

Young America cheese yolks 3 eggs whites 3 eggs

1l6 LABORATORY MANUAL OF FOODS AND COOKERY

Method:

Melt butter, add flour, and, when well mixed, add scalded milk gradually. Then add salt, cayenne, and cheese. Remove from fire. Add yolks of eggs beaten until lemon-colored. Cool mixture and cut and fold in whites of eggs beaten until stiff and dry. Bake as Custard Souffle.