Soufflé au Gruyère

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Put into a stew-pan four and a half ounces of flour, two ounces of potato flour (fécule de pomme de terre), two ounces of butter, two and a half ounces of Gruyère grated, and the same of Parmesan, with a seasoning of black pepper and a pinch of sugar.
  2. Moisten all this with five gills of milk, adding it by degrees.
  3. Put the saucepan over a low fire, and keep on stirring the mixture at a very moderate heat, till the paste detaches itself from the sides of the pan.
  4. Take the saucepan from the fire, stirring occasionally till the contents are nearly cold.
  5. Add the yolks of six eggs, and proceed to warm the batter thus produced over a low fire for two minutes very carefully.
  6. Lastly, incorporate swiftly with the mixture the whites of five eggs beaten to a stiff froth, and two and a half ounces of Gruyère cut into tiny pieces.
  7. Pour this into a deep round tin, and put it into the oven, which must not be too hot.
Original Text
SOUFFLÉ AU GRUYÈRE.—This differs somewhat from the foregoing. Put into a stew-pan four and a half ounces of flour, two ounces of potato flour (fécule de pomme de terre), two ounces of butter, two and a half ounces of Gruyère grated, and the same of Parmesan, with a seasoning of black pepper and a pinch of sugar. Moisten all this with five gills of milk, adding it by degrees. Put the saucepan over a low fire, and keep on stirring the mixture at a very moderate heat, till the paste detaches itself from the sides of the pan; take the saucepan from the fire, stirring occasionally till the contents are nearly cold, then add the yolks of six eggs, and proceed to warm the batter thus produced over a low fire for two minutes very carefully. Lastly, incorporate swiftly with the mixture the whites of five eggs beaten to a stiff froth, and two and a half ounces of Gruyère cut into tiny pieces; pour this into a deep round tin, and put it into the oven, which must not be too hot. From twenty to thirty minutes will be required to bake the soufflé.
Notes
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