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Classic
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page 246
the whites, which must also be beaten. It needs 20 minutes in the oven.
Cheese soufflee.
Beat a quart thick sweet cream till frothy, and mix in 6 yolks and 1/2 pound
grated parmese cheese. When it is ready for the oven stir in 8 whites beaten
very hard. Let it bake till it begins to rise.
Coffee soufflee.
A little less than half a gallon milk is to be boiled and poured over somewhat
less than half a pound roasted coffee, then to be well covered and let alone for
an hour. Then strain and stir in six yolks and six whites of egg, all beaten,
and also six ounces flour and half a pound sugar. Put it all into a deep dish
which has been buttered. Bake in hot oven and strew sugar on it before serving.
Brandysoufflee.
About a pint of cream and eight yolks, boil during steady stirring. Then lift it
off and cool it, still stirring. Now add sugar and brandy to suit, whereupon
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