No. 1338. Soufflé au Café vierge.
Proceed as for the soufflé à la vanille, omitting the vanilla, and procuring two ounces of green coffee, which place in a stewpan over a sharp fire, keeping them moved until of a very light brown colour, then throw them into the milk when boiling, cover over until half cold, and finish as before directed, passing the milk through a sieve.
No. 1339. Soufflé à la Crème de Riz
Is made by using ground rice instead of the common flour, finishing the same, and using any of the flavours directed in the three last.
No. 1340. Soufflé au Citron.
Proceed as directed for soufflé à la vanille, but infusing the rind of two lemons, free from pith, in the milk instead of the vanilla.
No. 1341. Soufflé au Macaroni.
Have half a pound of macaroni blanched as directed (No. 130), lay it upon a cloth to drain, and cut it into small pieces, the eighth of an inch in thickness; make half the preparation as directed for soufflé à la vanille, but using an infusion of an ounce of bitter almonds; when it becomes thick over the fire stir in the macaroni, and when again nearly boiling, the yolks of ten eggs, when cold whip the whites, which add to the other ingredients, and finish as where previously directed.
No. 1342. Soufflé au Tapioca.
Put a half a pound of tapioca in a stewpan, with three pints of milk and a quarter of a pound of fresh butter, and when boiling add the rind of two lemons, free from pith, tied in a bunch, boil until the tapioca is rather stiff and well done, then take out the lemon and stir in the yolks of twelve eggs very quickly, stir another minute over the fire to thicken a little, and put by until cold; when ready, whip the whites of the eggs very stiff, stir them lightly with the tapioca, bake and serve as for the other description of soufflés.