No. 1348. Soufflé au Cerises.
Prepare a soufflé mixture as before, giving it the flavour of orange-flowers; when the whites of eggs are well mixed, add a pound of cherries prepared thus: procure them not too ripe, take out the stones, and put them into a sugar-pan with half a pound of sugar, stew them until surrounded with a thickish syrup, then turn them out upon a sieve to dry, stir them into the soufflé lightly, pour in your croustade, and bake it a short time longer, as the cherries will prevent the soufflé rising so quickly.
No. 1349. Soufflé au jus d’Orange et au Zeste praliné.
Prepare a soufflé mixture as before, but when you pour in the milk add likewise the juice and pulp of eight oranges, having previously rubbed the rind of one of them upon two ounces of sugar, pound it fine, place it in the hot closet to dry, and add it as extra sugar to the soufflé, bake and serve as before; a gill of milk less must be used in the above on account of the orange-juice, it would otherwise be too moist.
No. 1350. Biscuits Soufflés à la Crème.
Put the yolks of ten eggs in a basin, and the whites in a copper bowl, add half a pound of sugar, upon which you have rubbed the rind of a lemon previous to pounding, beat it well with the yolks of the eggs, then add half a pint of cream well whipped and ten ounces of flour; stir all together lightly, whip the whites of the eggs very stiff, and stir them into the preparation; have ready a dozen and a half of small paper cases, fill each one three parts full, and fifteen minutes before serving place them in a moderate oven; when done shake sugar over, dress in pyramid upon a napkin, and serve.
No. 1351. Fondue au Parmesan et Gruyère.
Put half a pound of butter and three quarters of a pound of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a quart of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of ten eggs (stir in well), a pound of grated Parmesan, and half a pound of grated Gruyère cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole eggs to give it the consistency of a soufflé, whip the ten whites of egg firm, stir them gently into the mixture, have ready a croustade prepared as for the soufflé (No. 1336), pour in the above mixture, and bake it in a moderate oven; it will require half an hour longer than the soufflé; dish and serve the same.
No. 1352. Fondue à la Napolitaine.
Prepare three fourths of the mixture as in the last, but previous to adding the whites of eggs stir in a quarter of a pound of good macaroni blanched as directed (No. 130) and cut into pieces an inch in length; add the whites, bake, and serve as before.