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Classic
Cook Books
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page 244
Small soufflees of game.
This is made very much the same as the preceding number but instead of cream
sauce, spanish sauce is to be used; the sauce is boiled down with the crop of
the game selected.
Vanilla soufflee.
Put 2 pints sweet cream on the stove to be boiled together with 6 ounces sugar
and vanilla enough to give it a good taste. Beat 14 yolks of eggs in a deep
dish, and pour gently over them the boiled cream while beating and stirring all
the time, after which pour it back into the pan again to bo brought to the
boiling point rapidly. Take off and let cool and then stir into it 8 beaten
whites. Remove the vanilla. Bake it with sugar sprinkled over the surface.
Egg soufflee.
One quart sweet cream and 1/2 pound sugar are to be boiled together, with a
little orris root or violet root. Then beat 8 or 10 yolks well and pour the
boiling cream over them, but
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