Vanilla Soufflé with Pistachio Sauce

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Soufflé
Pistachio Sauce
Instructions (9)
  1. Put into a whipping tin fourteen raw yolks and six whites of eggs, six ounces of vanilla sugar, and one tablespoonful of vanilla essence.
  2. Whip the mixture over boiling water till warm.
  3. Take from the fire and whip it till cold and thick.
  4. Add three and a half gills of stiffly-whipped cream.
  5. Pour the whole into a large soufflé case that is surrounded by a band of kitchen paper standing about six inches above the case.
  6. Place the soufflé on the bottom of the charged ice cave for three and a half to four hours, during which time turn it occasionally so that it gets evenly frozen.
  7. Take it up, remove the band of paper, replace this with a folded serviette.
  8. Sprinkle the top with crystallised rose leaves and blanched and finely-shredded pistachio nuts.
  9. Arrange it on a dish on a paper or serviette, and serve for a dinner sweet with pistachio sauce, prepared as below, handed in a sauce boat.
Original Text
Vanilla Soufflé with Pistachio Sauce Soufflé de Vanille au Sauce Pistaches Put into a whipping tin fourteen raw yolks and six whites of eggs, six ounces of vanilla sugar, and one table-spoonful of vanilla essence; whip the mixture over boiling water till warm, then take from the fire and whip it till cold and thick, add three and a half gills of stiffly-whipped cream, and then pour the whole into a large soufflé case that is surrounded by a band of kitchen paper standing about six inches above the case. Place the soufflé on the bottom of the charged ice cave for three and a half to four hours, during which time turn it occasionally so that it gets evenly frozen; take it up, remove the band of paper, replace this with a folded serviette, and sprinkle the top with crystallised rose leaves and blanched and finely-shredded pistachio nuts. Arrange it on a dish on a paper or serviette, and serve for a dinner sweet with pistachio sauce, prepared as below, handed in a sauce boat.
Notes
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