Soufflés should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the soufflé mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A soufflé is better underdone than overdone.
Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible.
It is best to tie a piece of buttered paper round the outside of the mould, so that the soufflé does not run over. In any case room must be given for it to rise.
If there is danger of the soufflé burning, cover it with a sheet of greased paper.
Chocolate Soufflé
To the vanilla soufflé (see [page 58]) add 2 ozs. fine powdered chocolate, stirring it into the mixture whilst boiling.
Coffee Soufflé
2 ozs. roasted whole coffee
1¹⁄₂ pints cream or milk
3 ozs. butter
3 ozs. fine flour
3 ozs. powdered sugar
1 tea-spoon vanilla
8 eggs
Throw the coffee into the boiling cream or milk. Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel saucepan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool. Add the yolks beaten till creamy, and the vanilla. Then whip in the whites, which should be whisked to a firm froth. Bake in a buttered soufflé dish in a moderate oven for three-quarters of an hour.