Beignets Soufflés.
—Put a pound of flour, a pinch of salt, a liquor glass of rum, the yolks of three eggs and a quantity of lukewarm water into a mixing dish and beat these together till it shrinks from the dish. Then mix in the well-beaten whites of the eggs and then allow to rise for an hour or so. Have a baking dish very hot and put in the paste in pieces the size of a nut, which will triple in size while cooking. Let them cook to a golden color, remove from the fire and sprinkle with powdered sugar. Serve hot.
VIII
MENU
- Consommé Royale
- Filet de Sole à la Vénétienne
- Salade Barbe de Capucin
- Beignets de Pêches
Consommé Royale.
—Beat two eggs and mix them with half a cup of milk and a pinch of salt. Pour into a basin, stand this in a larger one containing hot water, place in the oven and bake till the contents of the small basin are firm, renewing water in the larger dish if necessary. Allow to cool and when set cut into small well-shaped pieces, pour over them a quart of hot consommé and serve immediately.
Filet de Sole à la Vénétienne.
—Place in a buttered tin two small or one large onion cut in thin slices, a little chopped parsley, a bayleaf, one or two whole cloves and salt and pepper. Lay the fillets of two soles on these with a generous piece of butter, pour over half a pint of white stock and a small glass of white wine. Cover the tin with oiled paper, and bake in the oven for about twelve minutes. When the fish is cooked take out all the liquor except just enough to keep the fish moist as it remains in the oven turned very low, strain it and add three-quarters of an ounce of flour and the same amount of butter. Bring the sauce to a boil, take it from the fire, add the yolk of an egg and a good amount of blanched parsley and chervil, chopped very fine. Arrange the fillets of sole on a hot dish, pour the sauce over and serve.