RICE SOUFFLE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for topping
Instructions (15)
  1. Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly.
  2. Put the rice mixture into a saucepan with the remainder of the milk and butter.
  3. Stir the mixture over the fire for about 1/4 hour, or until it thickens.
  4. Separate the yolks from the whites of the eggs.
  5. Beat the yolks in a basin.
  6. Stir the cooked rice mixture and sufficient pounded sugar to sweeten into the beaten yolks.
  7. Whisk the egg whites to a stiff froth or snow.
  8. Mix the whisked egg whites with the yolk and rice preparation.
  9. Pour the whole mixture into a soufflé-dish.
  10. Put the dish instantly into the oven.
  11. Bake for about 1/2 hour in a moderate oven.
  12. Take the soufflé out of the oven.
  13. Hold a salamander or hot shovel over the top.
  14. Sprinkle sifted sugar over the top.
  15. Serve the soufflé immediately in the dish it was baked in, either with a napkin pinned around or inclosed in a more ornamental dish.
Original Text
RICE SOUFFLE. 1480. INGREDIENTS.—3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut. Mode.—Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the fire for about 1/4 hour, or until the mixture thickens. Separate the yolks from the whites of the eggs, beat the former in a basin, and stir to them the rice and sufficient pounded sugar to sweeten the soufflé; but add this latter ingredient as sparingly as possible, as, the less sugar there is used, the lighter will be the soufflé. Now whisk the whites of the eggs to a stiff froth or snow; mix them with the other preparation, and pour the whole into a soufflé-dish, and put it instantly into the oven; bake it about 1/2 hour in a moderate oven; take it out, hold a salamander or hot shovel over the top, sprinkle sifted sugar over it, and send the soufflé to table in the dish it was baked in, either with a napkin pinned round, or inclosed in a more ornamental dish. The excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking, and the expedition with which it is sent to table. Soufflés should be served instantly from the oven, or they will sink, and be nothing more than an ordinary pudding. Time.—About 1/2 hour. Average cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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