Cheese Soufflé with Pastry
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ½ cup Swiss cheese
- ⅓ cup grated Parmesan cheese Salt
- one tablespoon prepared lamb mixture
- one teaspoon cold water
- three tablespoons butter
- one cup lamb stock
- two-thirds cup cold roast lamb
- 2 eggs
Method
- 2 eggs ⅔ cup thick cream ½ cup Swiss cheese, cut in small dice ½ cup grated American cheese ⅓ cup grated Parmesan cheese Salt and pepper Few grains cayenne Few gratings nutmeg Add eggs to cream and beat slightly, then add cheese and seasonings.
- Line the sides of ramequin dishes with strips of puff paste.
- Fill dishes with mixture until two-thirds full.
- Bake fifteen minutes in a hot oven.
- Lamb Rissoles à l’Indienne Roll puff paste one-eighth inch thick and shape, using circular cutters of different sizes.
- On the centres of smaller pieces put one tablespoon prepared lamb mixture, wet edges, cover with large pieces, press edges firmly together, prick upper paste in several places, brush over with yolk of egg diluted with one teaspoon cold water, and bake in hot oven.
- Lamb Filling.
- Cook three tablespoons butter, with a few drops onion juice, until well browned, add one-fourth cup flour, and brown butter and flour, then add one cup lamb stock.
- Season highly with salt, paprika, and curry powder.
- To one-half the sauce, add two-thirds cup cold roast lamb cut in one-third inch cubes.
- Add stock to remaining sauce, and pour around rissoles just before sending to table.