Do not more than half fill the tin. Tie a piece of buttered paper right round the outside of the tin, letting it project about two inches above the tin. Set the soufflé dish in a vessel of simmering water, which should reach half way up the soufflé tin and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven, or on a very gentle fire. The water should only simmer.
When cooked, turn the soufflés out carefully and serve with cream or wine sauce.
4 ozs. almonds
7 eggs
4 ozs. sugar
1 table-spoon lemon sugar
2¹⁄₂ ozs. flour
Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar . Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour.
2 ozs. butter
2 ozs. fine flour
¹⁄₂ pint milk
1 oz. sugar
2 ozs. powdered chocolate
4 eggs
¹⁄₂ tea-spoon vanilla
Melt the butter in a saucepan. Add the flour. Mix until quite smooth. Add the boiling milk gradually and stir together into a smooth paste. Strain through a sieve into a basin. Add the vanilla, sugar and chocolate. Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth. Mix thoroughly and pour into a buttered mould. Steam for about an hour and a half.
Chocolate Soufflé with Almonds
4 ozs. butter
4 ozs. sugar
4 ozs. chocolate
4 ozs. almonds
6 eggs
1 white
2 table-spoons finely chopped candied orange and citron
Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds and the melted chocolate. Beat all together ten minutes. Add the chopped peel, and the whites beaten to a stiff froth. Pour into a buttered mould and steam for one and a half hours.
2 table-spoons fine flour
4 ozs. butter
¹⁄₂ pint cream
5 eggs
1¹⁄₂ ozs. sugar
1 tea-spoon vanilla or 1 table-spoon maraschino
Stir the flour with 2 ozs. of butter over the fire till smooth. Add the cream, and stir continually till it boils. Set aside to cool.
Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites whipped to a stiff froth. Pour into a buttered mould. Steam over the fire for three quarters of an hour.
1 oz. butter
¹⁄₄ lb. powdered sugar
1 lemon
1¹⁄₂ ozs. flour
5 eggs
Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter and grated rind of one lemon, and beat well together. Stir over the fire till the mixture thickens. Set aside in a basin till cool. Beat the whites to a stiff froth. Whip them lightly in. Steam in a buttered mould for half an hour.