Marie-Louise Soufflés

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Put into a whipping tin nine raw yolks and three whites of eggs, a teaspoonful of vanilla essence, two ounces of castor sugar, a few drops of Marshall's Carmine, and a wineglass of noyeau.
  2. Whip this mixture over boiling water till it is warm.
  3. Take it from the fire and continue the whipping until it is cold and thick.
  4. Add to it one and a half gills of stiffly-whipped cream that is slightly sweetened.
  5. Add two ounces of blanched and skinned almonds that have been chopped and baked a nice golden colour.
  6. Surround some little paper cases with bands of
Original Text
Marie-Louise Soufflés Petits Soufflés à la Marie-Louise Put into a whipping tin nine raw yolks and three whites of eggs, a teaspoonful of vanilla essence, two ounces of castor sugar, a few drops of Marshall's Carmine, and a wineglass of noyeau; whip this mixture over boiling water till it is warm, then take it from the fire and con- tinue the whipping until it is cold and thick; add to it one and a half gills of stiffly-whipped cream that is slightly sweetened, then add two ounces of blanched and skinned almonds that have been chopped and baked a nice golden colour. Surround some little paper cases with bands of
Notes
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