Sweet dishes : a little treatise on confectionery and entremets sucrés / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1881
Catalogue details

Licence: Public Domain Mark

Credit: Sweet dishes : a little treatise on confectionery and entremets sucrés / by "Wyvern". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    block tin. One round in shape, five and a quarter inches in diameter, and four and a half inches deep, will be found a good a size for a six-egg-souffld, while one an inch smaller in both mea- surements will suffice for one of three or four eggs. The former will be found quite large enough for a party of six. It is the custom to wrap a napkin round the tin before serving; this ought to be avoided if possible, for the delay that takes place while the napkin is being arranged is nearly sure to spoil the souffU. The best method to adopt is this;—Either slip the tin into a larger dish of silver big enough to envelop it, or make a nice paper case ready before hand, with a frilled edge, within which the vessel can be quickly buried. SoufflA papers, very prettily contrived, are, of course, sold at all co-operative stores in London, and it is intended that the souffli itself should be baked in the paper case. I, however, think that the tin is the safer of the two for the Indian kitchen. The bazaar tin-man will make you a couple of tins such as I have described for a trifle, and if carefully emptied, washed, and dried immediately after dinner, they will retain a bright polish for a long time. Our tin utensils are ruined by being washed and put away luet; rust soon settles upon them, and then they are done for. Having procured a proper tin,—and believe me you can never make a real souffle in a shallow dish like a pie dish,— the first and easiest example for us to consider is the omelette soufflde. The difference between this dish and the souffld pro- per is that it is composed without any flour or milk : it is, in plain terms, a baked omelette. Nothing can be lighter than one of these soufflis : if served at the right moment they rarely fail to please. Take this recipe for a small one :—Break three eggs, separate the yolks from the whites, beat two of the former only with one and a half ounce of powdered sugar, flavour the sweetened yolks with lemon essence or vanilla, and whip the three whites to a stiff froth ; when very firm, mix them thoroughly with the yolks, pour the mixture at once into a buttered tin, put it into a fast oven, and serve it as soon as it has risen to perfection, dusting it over with powdered sugar en route to the table.