Soufflé—Arrowroot. No. 2. Steamed. (Mrs. Bate.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Melt 1 oz. butter in a stewpan, and mix smooth with it 2 tablespoonfuls of arrowroot.
  2. Add gradually 1 pt. cold milk, sugar to taste, and the grated rind of a fresh lemon.
  3. Stir till it boils, then take it off.
  4. Add the yolks of 4 eggs (or beat the eggs with orange-flower water to flavour instead of using lemon).
  5. Add the well-whipped-up 4 whites.
  6. Pour into a well-buttered hollow mould; close over, and steam 1/2 hour gently.
  7. Serve any nice sauce in a boat with this.
Original Text
Soufflé—Arrowroot. No. 2. Steamed. (Mrs. Bate.) Melt 1 oz. butter in a stewpan, and mix smooth with it 2 tablespoonfuls of arrowroot; add gradually 1 pt. cold milk, sugar to taste, and the grated rind of a fresh lemon. Stir till it boils, then take it off, and add the yolks of 4 eggs (or beat the eggs with orange-flower water to flavour instead of using lemon); and later on add the well-whipped-up 4 whites. Pour into a well-buttered hollow mould; close over, and steam ½ hour gently. Serve any nice sauce in a boat with this.
Notes
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