The Portland daily press., 1900-10-19
'sOUFFLEs.
By Louis Role.

IN q great many Of the recipes you find
IN cook books and in household publica-
tions you viii ind this direction: Cook
twenty minutes" In most cases this is
simply a guess, an estimate Of the time
the dish will require for baking. But in
preparing g souffle the time may almost
be said to be absolute, and for the reason
that the service must be immediate, it
is essential to bear in mind this funda-
mental ruIe-bake twenty minutes. No
matter whether the souf7e be meat, vege-
table or sweet the injunction applies
with equal force.
The second absolute rule in sOuffie
making is this-serve just as soon as
cooked. In this there can be no excep-
ton, as failure to observe It spoils the
dish.
The third important item is the dish IN
which the soufie is to be baked not be
cause q common dish is not equal to the
task, but because the food must be served
in the baking dish, as to remove it would
ruin the souf1e altogether. Use there
fore either individual dishes or some Of
the pretty baking dishes Of heavy porce-
lain, allowing, however, in the use of in
dividual dishes a reduction in the time
Of cooking from the general rule given
above.
CHICKEN SOUFFLE.
Make one pint Of chicken stock into a
white sauce or roux, as it is generally
called; season with one teaspoonful Of
onion juice, one teaspoonful of chopped
parsley, one-half teaspoonful of salt,
little pepper and one dessert spoonful of
lemon juice, and to this roux add one
pint of very finely chopped chicken
Cooked. Cook for a couple Of minutes;
add the well beaten yolks of four eggs,
cook another minute and set aside to get
cold. Twenty minutes before the souffle
is wanted on the table add to this cold
mixture the whites of five eggs beaten to
a stiff froth; fill into your baking dish,
previously well buttered, and bake.
When done cover with a hot plate and
hasten to serve. You may prepare the
souffle up to the point of adding the
whites of eggs the day before if you de-
sire
VEAL SOUFFLE.
pare the roux of mixed milk and cream,
but to the seasoning mentioned above
you should add a little lemon peel and
also a little mace or nutmeg. In fact in
all meat soufles the condiments may be
varied to suit the individual taste. and
a curry soufle is one highly regarded by
many.
CHEESE SOUFFLF
In compounding a cheese souf1e make
thick, white roux by blending together
in saucepan two tablespoonfuls each
Of -four and butter and adding before it /
is Drowned in the least One-half teacup-
ful of milk, one saltspoonfuI Of salt and
a little cayenne pepper. Then add one
cupful Of good American cheese, finely
grated, drawing the saucepan back away
from the fire and stirring until smooth;
now add the beaten yolks of three eggs.
cook minute longer and set away to
cool. The sou e is now ready to receive
the whites of the eggs, which must be
added just before being put in the oven
to bake. Serve Immediately.
SPINACH sOUFFLE
Wash the spinach through several
waters, sprinkle with salt and put on to
cook in a porcelain lined dish with only
enough water to keep from sticking
(nearly enough will adhere to the leaves
as you wash them). Cook until tender.
drain just as dry as possible and chop
very fine. Reheat and to each peck Of
spinach add one tablespoonful of butter.
One-half cupful of rich cream and a little
pepper to season. To each pint of the
spinach thus prepared add the yolks Of
three eggs and cook just long enough to !
set them, then set away to cool. Twenty
minutes before 1t is to be served add
four beaten whites of eggs and bake.
OTHER SOUFFLES.
Fish soufae may be made from almost
any fish of fine fibre. Canned salmon is
admittedly nice served as a souf1e. To
make fish souff1e your roux should be
made Of milk and cream, but no onion
juice should be used.
A pea souffie may be made by rubbing |
the peas through a fine sieve and adding
enough cream to make the pulp about as
thick as an ordinary roux or white
sauce. Then proceed as with spinach.
Under the head Of sweet soufHes must /
be named orange, lemon and chocolate
preparations, while macaroons. prunes.
dried fruit or the. strained pulp of any /
juicy cooked fruit are also on the eligible |
list.
APPLE SOUFFLE.
Apple souhie will serve as an uIustra-
tion of fruit soufles. Cook to a sauce
tart apples (as dry as possible); rub
through sieve and for each six apples
add one tablespoonful Of butter, two
thirds Of a cupful of powdered sugar and
nutmeg to taste. When cold add the
beaten yolks of three eggs and the stiff1y
beaten whites of four, put into a dish
and bake. This souffle does not fall as
quickly as the others given above. Serve
with cream. LOUIS ROLE.
SCALLOPED SALMON.