Soufflé—Almond or “Crème Meringuée.”

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 13 days ago
Not a recipe: No

Ingredients (8)

Infusion base

1 pt. of new milk ↝ Milk, NFS [Milk, reduced fat]
the very thin rind of a lemon ↝ Lemon, raw [Citrus fruits]
2 or 3 bitter almonds bruised ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Sweetening and thickening base

3 ozs. of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the well-beaten yolks of 6 new-laid eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Topping

the 6 whites of egg ↝ Egg, white only, raw [Eggs and omelets]
5 table-spoonfuls of pounded and sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (10)

Infuse in 1 pt. of new milk the very thin rind of a lemon with 2 or 3 bitter almonds bruised.
Keep the milk by the side of the fire till strongly flavoured, and do not allow it to boil for more than 2 or 3 minutes.
Sweeten it with 3 ozs. of lump sugar, and when this is dissolved, strain it.
Mix the milk with 1 pt. of cream.
Stir the whole gradually into the well-beaten yolks of 6 new-laid eggs and thicken it like boiled custard.
When quite cold, put it into a soufflé dish.
Beat the 6 whites of egg in a basin to a solid froth.
Mix them with 5 table-spoonfuls of pounded and sifted sugar, and spread them evenly over the custard.
Set the dish immediately in a moderate oven and bake 1/2 an hour.
Serve in a silver dish directly it is taken out of the oven.

Original Text

Soufflé—Almond or “Crème Meringuée.” (Miss Temple-Bowdoin.)
Infuse in 1 pt. of new milk the very thin rind of a lemon with 2 or 3 bitter almonds bruised. As the quantity should not be reduced, it should be kept by the side of the fire till strongly flavoured, and not be allowed to boil for more than 2 or 3 minutes. Sweeten it with 3 ozs. of lump sugar, and when this is dissolved, strain it; then mix the milk with 1 pt. of cream. Stir the whole gradually in to the well-beaten yolks of 6 new-laid eggs and thicken it like boiled custard.
When quite cold, put it into a soufflé dish, and beat the 6 whites of egg in a basin to a solid froth; mix them with 5 table-spoonfuls of pounded and sifted sugar, and spread them evenly over the custard. Set the dish immediately in a moderate oven and bake ½ an hour. Serve in a silver dish directly it is taken out of the oven.

Notes

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