Chocolate Soufflé. Aubois Sauce

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
8.0 – 10.0 people
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Soufflé
Aubois Sauce
Instructions (10)
  1. Put in a whipping tin twelve raw yolks of eggs, five whites, and four ounces of castor sugar.
  2. Cook six ounces of Fry’s Caracas Chocolate with rather better than half a pint of milk till it becomes a smooth paste, and mix it with the eggs and a wineglass of Silver Rays (white) rum.
  3. Whip all together over boiling water until lukewarm, then take it off the fire and whip it for about a quarter of an hour, when it should be cold and stiff.
  4. Add to it a pint of whipped cream that is sweetened with a teaspoonful of castor sugar, and flavoured with a teaspoonful of vanilla essence.
  5. Surround a soufflé case with a band of kitchen paper so that it stands four or five inches above the edge of the case.
  6. Pour in the mixture to within an inch of the top, and freeze it for four hours, placing it on the bottom of the cave.
  7. Take up the soufflé when frozen, remove the paper band, replace this with a folded serviette or fancy paper band.
  8. Sprinkle the top of the soufflé with a little blanched and shredded pistachio.
  9. Dish up on a dish-paper and serve with Aubois sauce (see recipe) in a sauceboat.
  10. This mixture may be served in little soufflé cases.
Original Text
Chocolate Soufflé. Aubois Sauce Soufflé au Chocolat. Sauce Aubois Put in a whipping tin twelve raw yolks of eggs, five whites, and four ounces of castor sugar; cook six ounces of Fry’s Caracas Chocolate with rather better than half a pint of milk till it becomes a smooth paste, and mix it with the eggs and a wineglass of Silver Rays (white) rum; whip all together over boiling water until lukewarm, then take it off the fire and whip it for about a quarter of an hour, when it should be cold and stiff; add to it a pint of whipped cream that is sweetened with a teaspoonful of castor sugar, and flavoured with a teaspoonful of vanilla essence; surround a soufflé case with a band of kitchen paper so that it stands four or five inches above the edge of the case, pour in the mixture to within an inch of the top, and freeze it for four hours, placing it on the bottom of the cave; take up the soufflé when frozen, remove the paper band, replace this with a folded serviette or fancy paper band; sprinkle the top of the soufflé with a little blanched and shredded pistachio. Dish up on a dish-paper and serve with Aubois sauce (see recipe) in a sauceboat. This mixture may be served in little soufflé cases; the quantities given are enough for eight to ten people.
Notes
—