Neapolitan Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (18)
  1. Bring the orange peel, loaf sugar, cinnamon, cloves, water, and gelatine to the boil.
  2. Simmer gently on the side of the stove for about fifteen minutes.
  3. Strain the mixture.
  4. When somewhat cool, add the strained orange juice, maraschino liqueur or syrup, brandy, chartreuse, and rum.
  5. Whip this mixture with a whisk until it presents a spongy appearance.
  6. Mix in the very stiffly-whipped whites of four raw eggs that have been mixed with the castor sugar and whipped cream.
  7. Divide the mixture into three parts, whipping each part well whilst doing so.
  8. Color one part with a few drops of Marshall's Carmine.
  9. Color one part with a few drops of Marshall's Sap Green.
  10. Leave the other part plain.
  11. Pour the mixtures in layers into a soufflé case when beginning to thicken.
  12. The soufflé case should be surrounded with a band of kitchen paper standing four or five inches above the top of the case.
  13. Arrange the layers so that the white mixture is at the top.
  14. Place the soufflé in the charged ice cave for about two hours.
  15. Remove the soufflé from the ice cave.
  16. Remove the paper band and replace it with a fancy paper band.
  17. Brush over the top of the soufflé with a little raw white of egg.
  18. Sprinkle over this a very thick...
Original Text
Neapolitan Soufflé Soufflé à la Napolitaine Take the very finely cut peel of eight oranges, three-quarters of a pound of loaf sugar, a piece of cinnamon about one and a half inches long, four cloves, one quart of water, and two ounces of Marshall's Finest Leaf Gelatine; bring all together to the boil, simmer it gently on the side of the stove for about fifteen minutes, strain off, and when somewhat cool add to it the strained juice of the oranges, three wineglassfuls of maraschino liqueur or Marshall's Maraschino Syrup, half a wineglass of brandy and the same quantity of chartreuse and Silver Rays (white) rum; whip this all together with a whisk till it presents a spongy appearance, then mix into it the very stiffly-whipped whites of four raw eggs that have been mixed with a quarter of a pound of fine castor sugar and half a pint of whipped sweetened cream; divide it into three parts, well whipping it whilst doing so; colour one part with a few drops of Marshall's Carmine, one with a few drops of Marshall's Sap Green, and leave the other plain; pour the mixtures in layers when beginning to thicken into a soufflé case (that has been surrounded with a band of kitchen paper standing four or five inches above the top of the case), arranging them so that the white mixture is at the top; place the soufflé in the charged ice cave for about two hours, then take it up; remove the paper band, replacing it with a fancy paper band, brush over the top of the soufflé with a little raw white of egg; sprinkle over this a very thick
Notes
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