Mixture for Cauliflower Soufflé

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

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

Ingredients (9)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one and a half raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
tiny dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
not quite half a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
three ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
the whites of three eggs that have been whipped stiff ↝ Egg, white only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Mix two ounces of butter, one and a half ounces of fine flour, one and a half raw yolks of eggs, tiny dust of cayenne, a saltspoonful of salt with not quite half a pint of cold milk.
Stir over the fire till it boils.
Add three ounces of grated Parmesan cheese and the whites of three eggs that have been whipped stiff, with a pinch of salt.
Use.

Original Text

Mixture for Cauliflower Soufflé.—Mix two ounces of butter, one and a half ounces of fine flour, one and a half raw yolks of eggs, tiny dust of cayenne, a saltspoonful of salt with not quite half a pint of cold milk; stir over the fire till it boils, then add three ounces of grated Parmesan cheese and the whites of three eggs that have been whipped stiff, with a pinch of salt, and use.

Notes

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