are generally served unaccompanied, some stewed, seasonable fruit, or a [macédoine] of fresh fruit, may, nevertheless, be served with them. This, of course, only applies to [soufflés] with a fruit base.
I have already given the formulæ for soufflés (No. [2405]); I need now, therefore, only give the peculiarities of each particular [soufflé].
[2520—FRUIT SOUFFLÉ[!-- TN: acute invisible --] IN A CROUSTADE]
Line a round, shallow, well-buttered, [croustade]-mould with a very thin layer of sugared paste. Spread some vanilla-flavoured, stewed apples on the bottom, and upon it lay a garnish of various seasonable fresh stewed fruits—quartered if large. The mould ought now to be half-filled.
Fill it up with a vanilla-flavoured [soufflé] preparation, and cook it in a moderate oven for about twenty-five minutes.
On withdrawing it from the oven, carefully turn it out on a dish; pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving.
[2521—ALMOND SOUFFLÉ]
Make a preparation of [soufflé] with cream, but use almond milk instead of cow’s milk, add one and a half oz. of slightly-grilled, chopped almonds, per half pint of almond milk. Dish and cook in the usual way.
[2522—SOUFFLÉ WITH FRESH ALMONDS]
Proceed exactly as above, but use fresh splintered almonds instead of grilled, chopped ones.