No. 124.--Bread Souffle.
As a Sweet or a Savoury.
2 eggs.
4 tablespoons bread crumbs.
1/2 ounce butter for dish.
3 teaspoons white sugar, or 1/2 teaspoon salt.
1 teaspoon mixed herbs.
Beat the eggs, yolks and whites separately, add the sugar or salt and
herbs to the bread crumbs, and stir them well in, first with the yolks
and then the whites, which should be beaten to a stiff froth. Pour the
mixture into a flat pie dish, well greased, and bake in a moderate oven
from twenty to thirty minutes. Turn out, and serve with white sauce
sweetened or salted to taste.
No. 125.--Cauliflower Souffle.
3 eggs.
8 ounces cooked cauliflower.
1/2 ounce butter for pie dish.
1/2 teaspoon salt.
Beat the eggs, the yolks and whites separately, the latter to a stiff
froth. Chop the cauliflower very fine, add salt, mix all together
thoroughly, turn into a well greased flat pie dish, and bake in a quick
oven for about twenty minutes. When done, remove from pie dish, and
serve very quickly.
No. 126.--Cauliflower and Potato Souffle.
3 ounces mashed potatoes.
3 ounces of the white part of cauliflower.
1/2 ounce butter.
3 eggs.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 ounce butter.
Beat the eggs well, whites and yolks separately, then add the potatoes,
the cauliflower chopped very fine, and the seasonings. Stir all well
together, then fill small patty pans (which have been well greased), and
bake in a moderate oven for half an hour. A small knob of butter placed
on the top will help to brown them, and any flavouring, such as chopped
onion, parsley, or herbs, may be added if liked.
No. 127.--Souffle Garnie.
1/2 pint white sauce.
2 tablespoons mashed potatoes.
2 ounces bread crumbs.
2 eggs.
1/2 ounce butter for dish.
1 teaspoon mixed herbs.
1 medium-sized onion.
1 teaspoon salt.
1/2 teaspoon pepper.
1 small carrot for garnish.
Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped
very fine, salt and pepper; add the yolks of eggs, and lastly the whites
beaten to a stiff froth. Have ready a flat pie dish well greased and
ornamented with carrot, which has been boiled and cut in fancy shapes;
pour in the mixture, and bake in a moderate oven for one hour.
When done, turn out garnished side up, sprinkle over a few browned bread
crumbs, and serve very quickly.
No. 128.--Souffles Moulded.
3 ounces cooked Brussels sprouts.
2 ounces mashed potato.
1 ounce boiled rice.
1/2 teaspoon pepper.
2 eggs.
1 teaspoon salt.
1 ounce butter.
Take the sprouts, potatoes, and rice, and chop them well, then place in
a mortar together with the seasonings and pound thoroughly; beat up the
eggs, yolks and whites separately, add them to the mixture; stir well,
then half fill six dariole moulds, which have been greased with the
ounce of butter. Bake for three-quarters of an hour, turn out and serve.
Or they may be allowed to cool, then rolled in egg and bread crumbs, and
fried in boiling oil a golden brown. Serve sauce No. 157 with them.
No. 129.--Haricot Bean Souffle.
1/2 pound cooked haricot beans.
1 large onion.
1 teaspoon mixed herbs.
1 teaspoon salt.
1/2 ounce butter for dish.
1 tomato.
3 eggs.
1 ditto hard boiled.
Mince the haricot beans (which should be cold and thoroughly dry) very
fine. Boil the onion whole until tender, chop and mix with the beans,
adding salt and herbs. Prepare a flat pie dish by greasing it well with
the butter, and decorate it with the tomato scalded, peeled, and cut in
slices, and the hard boiled egg also cut in slices; sprinkle over these
a little salt. Then beat up the other three eggs, whites and yolks
separately, the former to a stiff froth, thoroughly incorporate the
haricot bean mixture with the beaten eggs, pour carefully into the pie
dish so as not to disarrange the decorations, and bake in a moderate
oven from half to three-quarters of an hour. Turn out and serve quickly.
Note.--This makes a pretty dish if cooked in little moulds.
No. 130.--Haricot Souffle with Bechamel Sauce.
1/2 pound soaked haricot beans.
1 tablespoon cream or milk.
Whites of 2 eggs.
2 teaspoons of chopped parsley.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 pint water.
Sauce No. 160.
Boil the beans for about two hours, or until they have absorbed all the
water; rub them through a wire sieve, add the parsley, salt, pepper,
cream and whites of eggs. Mix together, place in a very well buttered
pie dish, and bake in a moderate oven for half an hour. When cooked,
turn the souffle out on to a hot dish; pour the sauce over, and serve
quickly.
No. 131.--Haricot and Spinach Souffle.
4 tablespoons finely-minced haricot beans.
3 tablespoons minced spinach.
2 eggs.
Pepper and salt.
Mix the haricot beans and spinach (which must have been previously
cooked, seasoned, and minced) in a basin, add pepper and salt to taste.
Break the eggs, separating the yolks from the whites, beat first the
yolks and add them to the mixture, then the whites, which must be beaten
till a stiff froth; stir altogether, pour into a well-buttered pie dish,
and bake from half to three-quarters of an hour. Remove from pie dish
before serving. Tomato sauce No. 178 may be served with this dish.
No. 132.--Lentil Souffle.
1 tablespoon cooked lentils.
1 shalot.
3 eggs.
1/4 teaspoon salt.
1/4 teaspoon pepper.
Mince very finely the lentils and shalot, add pepper and salt, beat the
eggs and mix altogether; place in a well-buttered pie-dish, and bake
about half an hour. Turn out on to a very hot dish, and serve at once
with lentil sauce Nos. 166 or 168.
No. 133.--Fresh Green Pea Souffle.
1/2 pint young peas shelled.
2 eggs.
1/4 teaspoon salt.
1/2 pint water.
1 ounce butter.
A sprig of mint.
Boil the peas in the water with half an ounce of butter, mint, and salt
for about half an hour, leaving the saucepan uncovered; when done,
remove the mint, and stand the saucepan on one side to cool a little.
Well grease a pie dish with the remainder of the butter, stir the yolks
of eggs into the peas, beat the whites to a stiff froth, mix
altogether, pour into the dish, and bake for about twenty minutes.
No. 134.--Petites Souffle.
1/2 pound cooked sprouts.
1/2 pound mashed potatoes.
3 eggs.
1 tablespoon flour.
1/2 teaspoon each salt and pepper.
1/2 ounce butter.
Mix thoroughly the sprouts, potatoes, flour and seasonings, add the
yolks of the eggs, beat the whites to a stiff froth, then add to the
other ingredients, and stir all well together. Grease some patty pans,
fill with the mixture, and bake in a moderate oven for about twenty
minutes.
No. 135.--Tomato Souffle.
3/4 pint tomato juice.
3 eggs.
1 shalot.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 ounce butter for dish.
Beat the yolks, and add to them the tomato juice (tinned will do), the
shalot finely minced, and the seasonings; have ready a pie dish which
has been well greased with the half ounce of butter, then beat the
whites of the eggs to a stiff froth, add them to the mixture and stir
thoroughly; pour into the pie dish, and bake in a moderate oven for half
an hour. Turn out and serve quickly.