Strawberry Soufflé à la Parisienne.

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 40 min Total: 40 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

three quarters of a pint of fresh strawberry pulp that has been rubbed through a sieve or tammy ↝ Strawberries, raw [Fruits and Fruit Juices]
two and a half ounces of finely sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three quarters of a pound of castor sugar ↝ Sugars, granulated [Sweets]
a few drops of essence of vanilla
enough liquid carmine to make it a pretty red colour
four raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three quarters of a pound of sliced ripe strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
six whites of eggs that are whipped stiff, with a pinch of salt ↝ Egg, white only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a band of buttered paper ↝ Rice paper [Crackers, excludes saltines]
icing sugar ↝ Sugars, powdered [Sweets]
a purée of iced strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]

Instructions (10)

Mix the strawberry pulp with the flour, butter, cream, castor sugar, essence of vanilla, liquid carmine, and egg yolks.
Stir the mixture over the fire until it boils.
Add the sliced strawberries and whipped egg whites.
Pour the mixture into a soufflé tin or pie dish.
Place a band of buttered paper around the tin or dish.
Bake in the oven for about forty minutes.
About twenty minutes into baking, dust the soufflé with icing sugar.
When cooked, remove the paper.
Place a folded napkin around the dish.
Serve on a hot dish with a purée of iced strawberries handed in a sauceboat or glass.

Original Text

Strawberry Soufflé à la Parisienne.
(Soufflé de Fraises à la Parisienne.)
Take three quarters of a pint of fresh strawberry pulp that has been rubbed through a sieve or tammy, then mix it with two and a half ounces of finely sifted flour, two ounces of butter, one gill of cream, three quarters of a pound of castor sugar, a few drops of essence of vanilla, and enough liquid carmine to make it a pretty red colour, and four raw yolks of eggs; stir together over the fire till the mixture boils, then add three quarters of a pound of sliced ripe strawberries and six whites of eggs that are whipped stiff, with a pinch of salt, pour the mixture into a soufflé tin or pie dish, place a band of buttered paper round the tin or dish, and bake in the oven for about forty minutes; when it has been in the oven about twenty minutes dust it over with icing sugar; when cooked, remove the paper, place a folded napkin round the dish, and serve it on a hot dish with a purée of iced strawberries handed in a sauceboat or glass, for dinner or luncheon.

Notes

—