724. Beignet Soufflé

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Put in a stewpan a pint of milk or water, a teaspoonful of sugar, two ounces of butter, a few drops of essence of vanilla, or any flavor you please.
  2. Give it a boil.
  3. Throw in some flour, keep stirring all the time until it becomes quite thick and no longer tastes of the flour and detaches itself from the pan.
  4. It will take about half an hour, as the better it is done the lighter it is.
  5. Withdraw it from the fire, stir in six eggs, one at a time.
  6. Sift about two ounces of sugar, until the paste is of the stiffness of puff paste.
  7. Have ready a pan of hot fat, into which you drop by a spoon small pieces of paste, it will increase their size.
  8. When a nice color, take them out, drain, and dish on a napkin, with sifted sugar over.
Original Text · last edited 12 days ago
724. Beignet Soufflé.—Put in a stewpan a pint of milk or water, a teaspoonful of sugar, two ounces of butter, a few drops of essence of vanilla, or any flavor you please; give it a boil, throw in some flour, keep stirring all the time until it becomes quite thick and no longer tastes of the flour and detaches itself from the pan. It will take about half an hour, as the better it is done the lighter it is; withdraw it from the fire, stir in six eggs, one at a time, sift about two ounces of sugar, until the paste is of the stiffness of puff paste; have ready a pan of hot fat, into which you drop by a spoon small pieces of paste, it will increase their size; and when a nice color, take them out, drain, and dish on a napkin, with sifted sugar over.
Notes
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