Soufflé à la Victoria.—Mince and pound some raw
beef, and sieve it; then to half a pound of this
purée add a gill of thick brown sauce, a few drops of
Mrs. A. B. Marshall's carmine, a full tablespoonful of
thick cream, a good dust of coralline pepper, salt, and
the raw yolks of four eggs, with a tablespoonful of
sherry; when this is all well mixed add the whites
of the eggs whipped to a stiff froth, and when
smooth, put it into a forcing bag with a large plain
pipe, and force it out into a plain charlotte mould
previously thickly buttered and ornamented with
rounds of cut truffle and sliced cooked macaroni.
Poach this mould in the ordinary way for about half
an hour, then turn out and serve with a rich
espagnole, Périgueux, or other highly seasoned sauce
to taste.