Soufflé Piémontais
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Boil one pint of milk with one-fifth oz.
- of salt;
- sprinkle on it two oz.
- of maize flour;
- mix well;
- cover, and cook in a mild oven for twenty-five minutes.
- Then transfer the paste to another saucepan;
- work it with one and one-half oz.
- of butter and as much grated Parmesan;
- mix therewith one egg, two egg-yolks, and the whites of three eggs beaten to a stiff froth.
- Dish in a buttered timbale;
- sprinkle with grated cheese, and cook like an ordinary soufflé.
- 2295a—SOUFFLÉ AU PARMESAN Mix one lb.
- of flour and two and one-half pints of milk in a saucepan.
- Add a little salt, pepper and nutmeg, and set the preparation to boil, stirring it constantly the while.
- As soon as the boil is reached, take the saucepan off the fire, and add one lb.
- of grated Parmesan, three oz.
- of butter, and ten egg-yolks.
- Rub the whole through tammy and then combine with it the whites of ten eggs whisked to a stiff froth.
- Mould in a silver timbale, lined with a band of buttered paper, and bake in the oven for from twenty to twenty-five minutes.