[2925—THE MOULDING OF LARGE AND SMALL ICED SOUFFLÉS]
Mould the large ones in ordinary [Soufflé] timbales, which should be lined with bands of white paper, fixed with butter, and overreaching the edges of the timbales by one and a half to two inches, that the preparation, in projecting above the brims of the utensils, may appear like a [Soufflé] when the paper is removed.
The small [Soufflés] are moulded in cases or in small silver [cassolettes], which are likewise wrapped in bands of paper, that the preparation may rise above their brims. As soon as they are moulded, put the [Soufflés] in a very cold refrigerator; and when about to serve them, carefully remove the bands of paper which, once the preparation has solidified, have served their purpose; and [813] ]dish the cases or silver [cassolettes] on a napkin or on a carved block of ice.
Like the Bombes, and the Iced Biscuits, Iced Soufflés
may be indefinitely varied, owing to the multitudinous combinations to which they lend themselves.
[2926—SORBETS (Sherbets)]
Sherbets and their derivative preparations consist of very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast.
They are at once appetisers and helps to digestion.
[2927—PREPARATION FOR SORBETS]
Sherbets are made from any liqueur ice preparation at 15°; or they may be prepared as follows:—For one quart of preparation, take the juice of two lemons and one orange, half-a-pint of port wine, of Samos wine, of Sauterne, or other good wine; and add cold syrup at 22°, until the saccharometer registers 15°.