Baked Soufflés
| PAGE | |
|---|---|
| Chocolate Soufflé | 55 |
| Coffee Soufflé | 55 |
| Maraschino Soufflé | 56 |
| Omelette Soufflée | 56 |
| Punch Soufflé | 57 |
| Soufflé Royal | 57 |
| Strawberry Soufflé | 58 |
| Vanilla Soufflé | 58 |
General Directions
Soufflés should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the soufflé mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A soufflé is better underdone than overdone.
Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible.
It is best to tie a piece of buttered paper round the outside of the mould, so that the soufflé does not run over. In any case room must be given for it to rise.
If there is danger of the soufflé burning, cover it with a sheet of greased paper.