Souffléd Pudding, Denise

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

four oz. of freshly-washed
one pint of milk
three oz. of flour
three oz. of rice cream
five oz. of sugar
three oz. of butter
two oz. of fresh butter
two ounces of finely-pounded almonds moistened
a tablespoonful of kirsch
eight egg
five eggs

Method

Finely pound four oz.
of freshly-washed and peeled almonds, and add thereto, from time to time, a few drops of fresh water.
When the almonds form a smooth paste, add the necessary quantity of water to them to produce one pint of milk.
Strain through muslin and slightly twist the latter in order to express all the contained liquid.
With this almond milk, dilute three oz.
of flour and three oz.
of rice cream, mixed in a saucepan, and take care that no lumps form.
Strain the whole through a strainer, and add five oz.
of sugar, three oz.
of butter and a little salt.
Set the saucepan on the fire;
boil, stirring the while, and then stir briskly with a spatula until the preparation acquires the consistence of a thick paste and falls from the spatula without leaving any adhering portions.
Pour this paste into a basin and combine therewith: first, little by little, two oz.
of fresh butter;
then, eight egg-yolks, two ounces of finely-pounded almonds moistened with a tablespoonful of kirsch and as much maraschino, and the whites of five eggs beaten to a stiff froth.
This pudding is cooked in a bain-marie in one of the following ways: (1) In a buttered pie dish.
In this case, on taking the pudding out of the bain-marie, sprinkle its surface with icing sugar, and criss-cross it with a red-hot iron.
(2) In a shallow, buttered and dredged, Charlotte-mould.
(3) In fairly shallow, buttered dome-moulds, lined inside with roundels one inch in diameter, stamped (by means of a fancy-cutter) out of a layer of Génoise or a layer of “lady’s-finger-biscuit” preparation, about one-third of an inch thick.
In the two last cases, the pudding is coated with an apricot sauce, mixed with almond milk, and a sauceboat of the same sauce is served separately.