Take some cream [soufflé]-preparation, made from milk in which a stick of vanilla has been previously infused.
[2540—VIOLET SOUFFLÉ]
Take some vanilla-flavoured [soufflé]
preparation, combined with crushed crystallised violets. When the [soufflé] is dished, set on it a crown of large crystallised violets, and cook in the usual way.
[2541—SUBRICS]
Into one pint of vanilla-flavoured boiled milk, containing three and a half oz. of sugar, drop four oz. of semolina. Add one and a half oz. of butter and a grain of salt; mix thoroughly, and gently cook in the oven under cover for twenty-five minutes.
Thicken with six egg-yolks, and spread the preparation in layers two-thirds of an inch thick over a buttered tray. Pass a piece of butter over the surface to prevent its drying, and leave to cool.
Then cut up this preparation into rings three inches in diameter.
Heat some clarified butter in a frying-pan; set the rings in it; brown them on both sides, and dish them in a circle. [742]
]Garnish the centre of each ring with a tablespoonful of red-currant jelly, or very firm quince jelly.