[713]
]Finish, away from the fire, with four oz. of butter, five egg-yolks, and twelve whites, whisked to a very stiff froth.
Soufflé Preparation with a Fruit Base.—Take one lb. of sugar cooked to the [small-crack] stage; add thereto one lb. of the pulp or purée of the fruit under treatment, and ten egg-whites, beaten to a stiff froth.
Proceed thus: Having cooked the sugar to the extent stated above, add to it the fruit pulp. If the latter reduces the sugar a stage or two, cook it afresh in order to return it to the [small-crack] stage; and, when this is reached, pour it over the whites.
Dishing and Cooking of Soufflés.—Whatever the [soufflés] may consist of, dish them in a timbale, or in a special false-bottomed dish, buttered and sugared inside. Cook in a somewhat moderate oven, that the heat may reach the centre of the [soufflé] by degrees.
Two minutes before withdrawing the [soufflé] from the oven, sprinkle it with icing sugar, which, when it becomes caramel upon the surface of the [soufflé], constitutes the glazing.
The decoration of [soufflés] is optional, and, in any case, should not be overdone.
Hot Sauces for Entremets
[2406—ENGLISH SAUCE]
See the Custard recipe (No. [2397]).