Soufflé au Parmesan

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
Time
Total: 25 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Put two ounces of butter with a gill of water, and a pinch each of pepper, salt, and sugar, into a small saucepan.
  2. Boil up and take it off the fire, mixing into it four ounces of well-dried flour.
  3. Incorporate the flour and liquid by vigorous stirring over a low fire, continuing the work until the paste detaches itself from the sides of the saucepan.
  4. Empty this into a bowl, and let it get half cold, moving it about with a wooden spoon.
  5. When cooled, mix into it the yolks of six eggs, four and a half ounces of grated Parmesan, and two and a half ounces of butter cut into small pieces, which should be added bit by bit, without ceasing to work the batter.
  6. At the last moment stir into the mixture the well-whipped whites of five eggs.
  7. Put this into a well-buttered tin, and set it on a wire drainer in a moderate oven.
  8. If the oven be properly heated the soufflé will be ready in twenty-five minutes.
Original Text
SOUFFLÉ AU PARMESAN.—Put two ounces of butter with a gill of water, and a pinch each of pepper, salt, and sugar, into a small saucepan, boil up and take it off the fire, mixing into it four ounces of well-dried flour. Incorporate the flour and liquid by vigorous stirring over a low fire, continuing the work until the paste detaches itself from the sides of the saucepan. Empty this into a bowl, and let it get half cold, moving it about with a wooden spoon. When cooled, mix into it the yolks of six eggs, four and a half ounces of grated Parmesan, and two and a half ounces of butter cut into small pieces, which should be added bit by bit, without ceasing to work the batter. At the last moment stir into the mixture the well- whipped whites of five eggs, put this into a well-buttered tin, and set it on a wire drainer in a moderate oven. If the oven be properly heated the soufflé will be ready in twenty-five minutes.
Notes
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