Citron Soufflé

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (17)
  1. If using the rubbing method for citron flavor: rub a 2.5 oz lump of sugar on the citron to extract its essence. Crush the sugar to powder and dry it slightly.
  2. If the citron is not fresh enough: pare off the rind in the thinnest possible strips and infuse it by the side of the fire in the cream.
  3. Blend 2 oz of potato-flour smoothly with 1/4 pint of milk.
  4. Pour 1 pint of good cream, boiling, over the potato-flour and milk mixture in a large basin or bowl.
  5. Stir the mixture until it thickens.
  6. Add a grain of salt.
  7. Add 2 oz of fresh butter, just dissolved.
  8. Add the prepared sugar (rubbed on citron or pounded rind).
  9. Gradually add the thoroughly whisked yolks of 6 fresh eggs (or 7 if they are very small).
  10. Beat the whites of the eggs lightly and quickly until they are firm enough to hold stiff peaks.
  11. Mix the beaten egg whites with the other ingredients at the mouth of the oven, without beating them further.
  12. Fill the soufflé pan less than half full.
  13. Set the pan instantly into a gentle, but not exceedingly slow, oven.
  14. Close the oven door immediately.
  15. Do not open the oven door for fifteen to twenty minutes.
  16. The soufflé will be ready for table in thirty to forty minutes, unless the oven is very cool.
  17. Avoid a fierce degree of heat, as it will have an unfavourable effect.
Original Text
LOUISE FRANKS’ CITRON SOUFFLÉ. To obtain the flavour of the citron-rind for this celebrated Swedish soufflé, take a lump of sugar which weighs two ounces and a half, and rub it on the fruit to extract the essence, or should the citron 379not be sufficiently fresh to yield it by this means, pare it off in the thinnest possible strips and infuse it by the side of the fire in the cream of which the soufflé is to be made. Should the first method be pursued, crush the sugar to powder and dry it a little before it is added to the other ingredients. Blend very smoothly two ounces of potato-flour with a quarter of a pint of milk, and pour boiling to them a pint of good cream; stir the mixture in a large basin or bowl until it thickens, then throw in a grain of salt, two ounces of fresh butter just dissolved in a small saucepan, and the sugar which has been rubbed on the citron; or should the rind have been pared, the same weight some of which is merely pounded. Add next, by degrees, the thoroughly whisked yolks of six fresh eggs, or seven should they be very small. Beat the whites lightly and quickly until they are sufficiently firm to remain standing in points when dropped from the whisk; mix them with the other ingredients at the mouth of the oven, but without beating them; fill the soufflé-pan less than half full; set it instantly into the oven, which should be gentle, but not exceedingly slow, close the door immediately, and do not open it for fifteen or twenty minutes: in from thirty to forty the soufflé will be ready for table unless the oven should be very cool: a fierce degree of heat will have a most unfavourable effect upon it. Rind of half citron (that of a Seville orange may be substituted on occasions); sugar, 2-1/2 oz.; cream, 1 pint; potato-flour, 2 oz.; milk, 1/4 pint; butter, 2 oz.; yolks and white of 6 large or of 7 small eggs: 30 to 40 minutes, or more in very slow oven. Obs.—The fresh citron would appear to be brought as yet but very sparingly into the English market, though it may sometimes be procured of first-rate fruiterers. Nothing can well be finer than its highly aromatic flavour, which is infinitely superior to that of any other fruit of its species that we have ever tasted. We have had delicious preparations made too from the young green citron when extremely small, of which we may have occasion to speak elsewhere.
Notes
—