1375. COFFEE SOUFFLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Put eight ounces of Mocha coffee into an untinned stewpan or sugar-boiler, and roast it of a light colour, by stirring it continually over a charcoal fire.
  2. When the coffee has acquired a light-brown colour, toss it up in the pan, blow away the small burnt-particles, and then throw it into a pint of boiling cream.
  3. Put the lid on the infusion, and allow it to stand for about half an hour, in order to extract the flavour.
  4. Then, strain the infusion away from the coffee-berries in a basin, and use it to mix up the soufflé, in exactly the same manner as described for the potato-flour soufflé.
Original Text
1375. COFFEE SOUFFLE. PUT eight ounces of Mocha coffee into an untinned stewpan or sugar-boiler, and roast it of a light colour, by stirring it continually over a charcoal fire. When the coffee has acquired a light-brown colour, toss it up in the pan, blow away the small burnt-particles, and then throw it into a pint of boiling cream; put the lid on the infusion, and allow it to stand for about half an hour, in order to extract the flavour. Then, strain the infusion away from the coffee-berries in a basin, and use it to mix up the soufflé, in exactly the same manner as described for the potato-flour soufflé.
Notes
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