Brown Bread Soufflé with Fruits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
14.0 – 16.0 people
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Let the bread crumbs steep in the liquid mixture (Kirsch syrup, vanilla essence, brandy/rum) for a quarter of an hour.
  2. Mix the steeped crumbs with the stiffly-whipped cream and the stiffly-whipped egg whites.
  3. Ensure the egg whites are mixed with cane sugar that has been boiled for five minutes with water.
  4. Pour the mixture into a soufflé case.
  5. The soufflé case should be surrounded by a paper band three inches higher than the case, with a bottle placed in the center.
  6. Place the soufflé in the charged ice cave for three and a half to four hours.
  7. Remove the bottle using a hot, wet knife to loosen it from the soufflé.
  8. Fill the space left by the bottle with an iced macedoine of fruits.
  9. Remove the paper from the outside of the case.
  10. Garnish the top of the soufflé with stiffly-whipped cream flavored with vanilla and colored with Marshall’s Liquid Carmine, using a bag and rose pipe.
  11. Dish up the soufflé and serve for a dinner sweet.
Original Text
Brown Bread Soufflé with Fruits Soufflé de Pain bis aux Fruits Take one pint of freshly-made brown bread crumbs, eight tablespoonfuls of Marshall’s Kirsch Syrup, a teaspoonful of vanilla essence, and half a wineglass of brandy or Silver Rays (white) rum; let the crumbs steep in this a quarter of an hour, then mix with it one quart of stiffly-whipped cream and six stiffly-whipped whites of eggs that have been mixed with three ounces of cane sugar that has been boiled for five minutes, then one and a half ounces of water; stir all together, then pour the mixture into a soufflé case which is surrounded by a band of paper standing three inches higher than the case, in the centre of which a bottle has been placed; put the soufflé in the charged ice cave for three and a half to four hours, then remove the bottle, using a hot, wet knife to loosen it from the soufflé, and fill up the space thus formed with an iced macedoine of fruits (see recipe); remove the paper from the outside of the case and garnish the top of the soufflé by means of a bag and rose pipe, with stiffly-whipped cream flavoured with vanilla and slightly coloured with Marshall’s Liquid Carmine. Dish up the soufflé, and serve for a dinner sweet. The above quantities are sufficient to make a soufflé for fourteen to sixteen people.
Notes
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