No. 1343. Soufflé au Rhum.
Break the yolks of twelve eggs in a basin, to which add half a pound of sifted sugar, beat well with a wooden spoon until becoming quite thick and whitish; when stir in two glasses of rum and an ounce of potato flour; whisk the whites of the eggs very stiff, mix them gently with the mixture, put it upon the dish you intend serving it on, shaping in pyramid with a knife; and a quarter of an hour before serving place it in a moderate oven, when done pour a little rum round, which set on fire and serve immediately. Soufflés au maresquin, noyeau, curaçoa, or whiskey, are made precisely as the above, omitting the rum, adding two glasses of one or the other liqueurs instead, and serving without the fire round it.
No. 1344. Omelette Soufflée.
Proceed as described in the last, but omitting the rum or liqueurs, and flavouring with three tablespoonfuls of orange-flower-water, or rubbing the rind of a lemon upon the sugar previous to pounding and mixing (or vanilla sugar, No. 1377, might be used); place the soufflé upon the dish, bake a quarter of an hour, and serve. These kinds of soufflés are much more simple in their fabrication than the others, and much quicker done; their greatest difficulty is the whipping of the eggs, which must be very stiff; a little practice would, however, soon enable you to manage them; the best method is to put them into a copper bowl with a pinch of salt, and commence whipping very slowly, then quicker and quicker by degrees, until they adhere like feathers to the whisk. These soufflés may likewise be baked in a silver soufflé-dish, by tying a band of buttered paper round to bake it, which detach at the time of serving.
No. 1345. Omelette Soufflée à l’Antiquaire.
Though the last-mentioned article has received the name of omelette soufflée, it has no particular right to the name; for as there is no making an omelette without eggs, so is there no making an omelette soufflée without an omelette-pan; I do not, therefore, intend entirely to forsake the old-fashioned method. The mixture is prepared precisely as the last, but the appearance and flavour are very different, being produced by the different method of cooking them; put an ounce of butter into a very clean omelette-pan over the fire, when melted, pour in half the preparation, place it over a very brisk fire a few seconds, then twist it round in the pan, which give a jerk, tossing the omelette half way over, stand it over the fire again, give the pan another jerk, tossing the omelette again over, and turn it out upon your dish, set it in the oven and proceed the same with the remainder of the preparation, which when done turn over upon the other, leave it in the oven about a quarter of an hour, sprinkle sugar over, salamander and serve very quickly. The butter the soufflé is fried in gives it a superior flavour to the last.
No. 1346. Omelette Soufflée à la Crème.
Proceed as in the last, deducting two of the whites of eggs, and adding a gill of whipped cream, fry and serve as above.
No. 1347. Soufflé au Gingembre.
This is a very excellent remove for a party of gentlemen, make a preparation as for soufflé à la vanille (No. 1336), adding a little syrup, mixing a quarter of a pound of fresh preserved ginger with it, cut into thin slices, add two more whites of eggs to the preparation, which bake in a croustade as directed where above referred to.