Victoria Soufflé
Soufflé à la Victoria
Put into a stewpan ten raw yolks and five whites of eggs, two ounces of castor sugar, one tablespoonful of orange flower water, about sixteen drops of essence of vanilla, a dessertspoonful of brandy, and enough of Marshall's Sap Green to make the mixture a pretty pistachio colour; whip these ingredients all together over boiling water till the mixture is warm; remove it from the stove and whip again until it is quite stiff and cold, then mix into it half a pint of cream lightly sweetened with about a quarter of an ounce of castor sugar. Take a soufflé case and arrange a band of paper round it, so as to stand three or four inches above the edge of the case; place a jar or bottle in the centre of the case and pour the above soufflé mixture all round the jar, so that it stands two or three inches above the edge of the case; place the soufflé in the charged ice cave and let it freeze for four hours; about half an hour before serving remove the jar by passing a wet warm knife round it; also remove the paper band and put a nice macedoine of fruit into the space where the jar was taken from, and then garnish the top of the soufflé all over with very stiffly whipped cream sweetened and flavoured with vanilla; return the soufflé to the cave for half an hour, and then dish it up and sprinkle it here and there with gold