NUT SOUFFLÉ
Two ounces peeled onion, 2 ozs. butter, 6 ozs. pine kernels, 2 ozs. crumb from a milk loaf, ¹⁄₄ pint milk, 2 eggs, seasoning, 1 teaspoonful lemon-juice.
Method.—Boil the onion in a small quantity of water for six minutes, drain it well and chop it very finely. Wash the kernels thoroughly in boiling water, changing it two or three times, and rinse them in a colander under the cold water tap, and pass them twice through a fine mincer. Melt one ounce of butter in a small omelet pan and fry the onion and kernels very gently until the former begins to turn a golden colour. At the same time boil the bread and the milk together until a smooth paste is formed; add one ounce of butter, season with salt, pepper and nutmeg, and mix with the ingredients in the omelet pan, then pound the mixture in a mortar until it is of a very light consistency and white (like chicken cream) in appearance, and season well. Add the yolks of the eggs, one at a time, pounding each in turn into the ingredients, then the lemon-juice, and when the pounding is satisfactorily accomplished, pass the mixture through a fine wire sieve and add the whites of the eggs whisked to a very stiff froth. Place at once in a buttered soufflé mould, smooth the surface, and bake in a quick oven for about twenty minutes; serve the soufflé in the mould accompanied by potato rissoles and a tureen of good brown sauce, which has been flavoured with Maggi’s vegetable essence.