Soufflé–“Mirlitons.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for each “mirliton.”
for baking
Instructions (6)
  1. Sweeten the cream and orange-flower water to taste.
  2. Beat the flavoured cream alone.
  3. Beat the yolks of the eggs alone.
  4. Put both together.
  5. Bake in little paper cases, like coffee cups in shape, or in little tins of the same shape, lined with puff-paste, like very deep cheesecakes.
  6. They soon fall with cooling, so must be eaten hot and at once.
Original Text
Soufflé–“Mirlitons.” (Recipe from the convent, for small soufflés.) The yolk of 1 egg to 1 tablespoonful of cream, and a few drops of orange-flower water, for each “mirliton.” Sweeten the cream and orange-flower water to taste. Beat the flavoured cream alone; beat the yolks of the eggs alone; put both together and bake in little paper cases, like coffee cups in shape, or in little tins of the same shape, lined with puff-paste, like very deep cheesecakes. They soon fall with cooling, so must be eaten hot and at once.
Notes
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