801. Cheese Soufflé, or Diablotins

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a gill of milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pound of Gruyère ↝ Cheese, gruyere [Dairy and Egg Products]
half a pound of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
hot lard ↝ Lard [Fats and Oils]

Instructions (10)

Put a gill of milk in a stewpan, with two ounces of butter.
When boiling, stir in two spoonfuls of flour.
Keep stirring over the fire until the bottom of the stewpan is dry.
Add four eggs by degrees, half a pound of Gruyère, and half a pound of grated Parmesan cheese.
Mix well in.
Season with pepper, salt, and cayenne rather highly.
Mould the paste into little balls with the forefinger against the side of the stewpan containing it.
Drop them into hot lard.
Fry of a nice light brown.
Dress in pyramid upon a napkin, and serve very hot.

Original Text · last edited 12 days ago

801. Cheese Soufflé, or Diablotins.—Put a gill of milk in a stewpan, with two ounces of butter; when boiling, stir in two spoonfuls of flour, keep stirring over the fire until the bottom of the stewpan is dry, then add four eggs by degrees, half a pound of Gruyère, and half a pound of grated Parmesan cheese; mix well in, season with pepper, salt, and cayenne rather highly, mould the paste into little balls with the forefinger against the side of the stewpan containing it, drop them into hot lard; fry of a nice light brown, dress in pyramid upon a napkin, and serve very hot; a quarter of that quantity may of course be made.

Notes

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