784. Soufflé of Lemon, or any other flavor

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Yield
18.0 servings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the crust or croustade
For the soufflé mixture
For a family size soufflé
Instructions (31)
Preparing the Croustade
  1. Prepare a crust or croustade of fine paste (No. 687), or water paste, by lining a raised pie-mould with it.
  2. Fill with bread-crumbs.
  3. Finish the edges as for a raised pie.
  4. Bake it (of a very light brown color) about an hour in a moderate oven.
  5. When done, empty out all the bread-crumbs without taking it out of the mould.
  6. Tie a band of buttered paper (four inches wide) round the top.
  7. Put it by until wanted.
Making the Soufflé Mixture
  1. Put half a pound of butter in a stewpan.
  2. Mix three quarters of a pound of flour with the butter without melting it.
  3. In another stewpan, have rather more than a quart of milk.
  4. When the milk is boiling, put in two sticks of vanilla.
  5. Place a cover upon the stewpan and let it remain until half cold.
  6. Then take out the vanilla.
  7. Pour the milk upon the butter and flour.
  8. Stir over a sharp fire, boiling it five minutes.
  9. Then stir in quickly the yolks of ten eggs.
  10. Sweeten with half a pound of sugar.
  11. When cold, and an hour and a quarter before you are ready to serve, whip the whites of the ten eggs very stiff.
  12. Stir the whipped egg whites into the mixture lightly.
Baking and Serving
  1. Pour the mixture into the croustade.
  2. Bake about an hour in a moderate oven.
  3. If going too fast, and liable to be done before required, open the oven door, as it ought to be served the moment it is done.
  4. When ready to serve, take it from the oven.
  5. Detach the band of paper.
  6. Take it from the mould.
  7. Dress it upon a napkin on a dish, and serve immediately.
Alternative Baking and Serving
  1. These soufflés may be baked in a silver soufflé-case, if preferred.
  2. They will take considerably less time in baking, but fall quicker after being taken from the oven.
Flavor Variations
  1. Any liquor or spirits may be introduced in soufflés of this description if approved of.
Scaling
  1. This is large enough for a dinner of eighteen.
  2. A quarter of that quantity will make a nice family one, baked in a plain tart-dish.
Original Text · last edited 12 days ago
784. Soufflé of Lemon, or any other flavor.—Prepare a crust or croustade of fine paste (No. 687), or water paste, by lining a raised pie-mould with it, filling with bread-crumbs, and finishing the edges as for a raised pie; bake it (of a very light brown color) about an hour in a moderate oven, when done, empty out all the bread-crumbs without taking it out of the mould, then tie a band of buttered paper (four inches wide) round the top, and put it by until wanted. Put half a pound of butter in a stewpan, with which mix three quarters of a pound of flour without melting it, in another stewpan have rather more than a quart of milk, into which, when boiling, put two sticks of vanilla, place a cover upon the stewpan and let it remain until half cold, then take out the vanilla, and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in quickly the yolks of ten eggs, and sweeten with half a pound of sugar; when cold, and an hour and a quarter before you are ready to serve, whip the whites of the ten eggs very stiff, stir them in with the mixture lightly, pour it into the croustade, and bake about an hour in a moderate oven; if going too fast, and liable to be done before required, open the oven door, as it ought to be served the moment it is done; when ready to serve take it from the oven, detach the band of paper, take it from the mould, dress it upon a napkin on a dish, and serve immediately. These soufflés may be baked in a silver soufflé-case, if preferred, they will take considerably less time in baking, but fall quicker after being taken from the oven; any liquor or spirits may be introduced in soufflés of this description if approved of. This is large enough for a dinner of eighteen; a quarter of that quantity will make a nice family one, baked in a plain tart-dish.
Notes
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