1372. POTATO-FLOUR SOUFFLE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Six ounces of potato-flour
ten ounces of sugar
four ounces of butter
one pint of cream or milk
twelve eggs
two sticks of vanilla
a little salt
the yolks of ten eggs
the ten whites
a broad band of buttered cartridge paper
some sifted sugar

Instructions (4)

Put the milk or cream to boil, then throw in the vanilla, cover the stewpan with its lid, and allow the infusion to stand for about half an hour, in order to extract the flavour of the vanilla.
Next, put the potato-flour, the sugar, butter, salt, and one egg into a stewpan, and mix the whole well together; then add the milk and the vanilla, and stir the preparation on a stove-fire until it boils, when it must be worked with the spoon to make it perfectly smooth; after adding the yolks of ten eggs, set it aside, while the ten whites are being whipped quite firm, and then add these in with the soufflé batter:
Pour the whole lightly into a soufflé dish, having a broad band of buttered cartridge paper round the outside, and then set it in the oven to bake.
When the soufflé is done, place it (on the baking-sheet) upon another baking-sheet covered with hot embers of charcoal, and let it be thus carried to the dining-room door; just before dishing it up, remove the bands of paper, shake some sifted sugar over the top, place it in the soufflé dish, and serve immediately.

Original Text

1372. POTATO-FLOUR SOUFFLE.
INGREDIENTS.—Six ounces of potato-flour, ten ounces of sugar, four ounces of butter, one pint of cream or milk, twelve eggs, two sticks of vanilla, and a little salt.
Put the milk or cream to boil, then throw in the vanilla, cover the stewpan with its lid, and allow the infusion to stand for about half an hour, in order to extract the flavour of the vanilla. Next, put the potato-flour, the sugar, butter, salt, and one egg into a stewpan, and mix the whole well together; then add the milk and the vanilla, and stir the preparation on a stove-fire until it boils, when it must be worked with the spoon to make it perfectly smooth; after adding the yolks of ten eggs, set it aside, while the ten whites are being whipped quite firm, and then add these in with the soufflé batter: pour the whole lightly into a soufflé dish, having a broad band of buttered cartridge paper round the outside, and then set it in the oven to bake: this will take about three-quarters of an hour. When the soufflé is done, place it (on the baking-sheet) upon another baking-sheet covered with hot embers of charcoal, and let it be thus carried to the dining-room door; just before dishing it up, remove the bands of paper, shake some sifted sugar over the top, place it in the soufflé dish, and serve immediately.
Note.—Soufflés of flour, ground rice, semolina, arrow-root, tapioca, tous-les-mois (a kind of potato-flour), should all be prepared as the above; substituting either of these for the potato-flour. Soufflés may be flavoured with orange, lemon, cinnamon, orange-flowers, or with any kind of essence or liqueur.

Notes

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