Apricot Soufflé with Aubois Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Soufflé

two ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of castor sugar ↝ Sugars, granulated [Sweets]
a salt-spoonful of essence of vanilla
a saltspoonful of Marshall’s apricot yellow ↝ Apricots, raw [Fruits and Fruit Juices]
two tablespoonfuls of syrup from a tin of apricots
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the contents of a small tin of apricots cut up in little squares ↝ Apricots, raw [Fruits and Fruit Juices]
two ounces of finely chopped almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
six whites of eggs which have been whipped stiff, with a pinch of salt ↝ Egg, white only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

For the tin

buttered soufflé tin, size No. 2
a buttered paper so that the paper stands three inches above the edge of the mould ↝ Rice paper [Crackers, excludes saltines]
a little string ↝ Yellow string beans, cooked [String beans]

For dusting

icing sugar ↝ Sugars, powdered [Sweets]

To serve with

iced Aubois sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Take two ounces of fine flour, two ounces of butter, four raw yolks of eggs, a quarter of a pound of castor sugar, a salt-spoonful of essence of vanilla, a saltspoonful of Marshall’s apricot yellow, two tablespoonfuls of syrup from a tin of apricots, and mix these ingredients with half a pint of milk, and stir the whole over the fire till it boils, then mix in the contents of a small tin of apricots cut up in little squares, two ounces of finely chopped almonds, and six whites of eggs which have been whipped stiff, with a pinch of salt.
Take a buttered soufflé tin, size No. 2, and surround it with a buttered paper so that the paper stands three inches above the edge of the mould, tie the paper with a little string, pour the above mixture into the tin, and bake in the oven for three quarters of an hour.
When the soufflé has been in the oven for twenty-five minutes, dust it over with icing sugar, so that it will be glazed when finished.
When cooked remove the paper and wrap a napkin round the tin, or put it into a silver soufflé dish, if you have one.
Serve immediately with iced Aubois sauce in a sauceboat.

Original Text

Apricot Soufflé with Aubois Sauce.
(Soufflé d’Abricots au Sauce Aubois.)
Take two ounces of fine flour, two ounces of butter, four raw yolks of eggs, a quarter of a pound of castor sugar, a salt-spoonful of essence of vanilla, a saltspoonful of Marshall’s apricot yellow, two tablespoonfuls of syrup from a tin of apricots, and mix these ingredients with half a pint of milk, and stir the whole over the fire till it boils, then mix in the contents of a small tin of apricots cut up in little squares, two ounces of finely chopped almonds, and six whites of eggs which have been whipped stiff, with a pinch of salt. Take a buttered soufflé tin, size No. 2, and surround it with a buttered paper so that the paper stands three inches above the edge of the mould, tie the paper with a little string, pour the above mixture into the tin, and bake in the oven for three quarters of an hour. When the soufflé has been in the oven for twenty-five minutes, dust it over with icing sugar, so that it will be glazed when finished. When cooked remove the paper and wrap a napkin round the tin, or put it into a silver soufflé dish, if you have one. Serve immediately with iced Aubois sauce in a sauceboat.

Notes

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