Chocolate Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Melt the butter in a saucepan.
  2. Add the flour.
  3. Mix until quite smooth.
  4. Add the boiling milk gradually and stir together into a smooth paste.
  5. Strain through a sieve into a basin.
  6. Add the vanilla, sugar and chocolate.
  7. Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth.
  8. Mix thoroughly and pour into a buttered mould.
  9. Steam for about an hour and a half.
Original Text
Chocolate Soufflé 2 ozs. butter 2 ozs. fine flour ¹⁄₂ pint milk 1 oz. sugar 2 ozs. powdered chocolate 4 eggs ¹⁄₂ tea-spoon vanilla Melt the butter in a saucepan. Add the flour. Mix until quite smooth. Add the boiling milk[Pg 63] gradually and stir together into a smooth paste. Strain through a sieve into a basin. Add the vanilla, sugar and chocolate. Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth. Mix thoroughly and pour into a buttered mould. Steam for about an hour and a half.
Notes
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