No. 1335. Gateau Soufflé à l’Essence de Ponche.
Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, made as for crème au maresquin (No. 1251), to which you have added two glasses of essence of punch, pour round the gateau and serve.
The above mixture may be baked in twelve small moulds and dressed in pyramid, but then they would require more sauce.
OF LARGE SOUFFLES FOR REMOVES.
Soufflés when well-made are excellent removes for the winter season, but I generally strive to avoid them in the summer, as they are not, in my opinion, at all suitable for that season of the year, for which reason I have introduced the new soufflé glacé, which, by pleasing the eye, and being more refreshing to the palate, cannot fail to give general satisfaction.
No. 1336. Soufflé à la Vanille.
Prepare a crust or croustade of pâte fine (No. 1136), or water paste, by lining a raised pie-mould with it, filling with bread-crumbs, and finishing the edges as for a raised pie; bake it (of a very light brown colour) about an hour in a moderate oven, when done empty out all the bread-crumbs without taking it out of the mould, then tie a band of buttered paper (four inches wide) round the top, and put it by until wanted. Put half a pound of butter in a stewpan, with which mix three quarters of a pound of flour without melting it, in another stewpan have rather more than a quart of milk, into which, when boiling, put two sticks of vanilla, place a cover upon the stewpan and let it remain until half cold, then take out the vanilla, and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in quickly the yolks of ten eggs, and sweeten with half a pound of sugar; when cold, and an hour and a quarter before you are ready to serve, whip the whites of the ten eggs very stiff, stir them in with the mixture lightly, pour it into the croustade, and bake about an hour in a moderate oven, if going too fast, and liable to be done before required, open the oven door, as it ought to be served the moment it is done; when ready to serve take it from the oven, detach the band of paper, take it from the mould, dress it upon a napkin on a dish, and serve immediately.
These soufflés may be baked in a silver soufflé-case, if preferred, they will take considerable less time in baking, but fall quicker after being taken from the oven; any liqueur or spirits even may be introduced in soufflés of this description if approved of.
No. 1337. Soufflé à la Fleur d’Orange.
Proceed exactly as in the last, but infusing an ounce of candied orange-flowers in the milk instead of the vanilla.