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Soufflé

Ingredients.

One gill of Milk or Cream.

Half an ounce of Gelatine.

One gill of Apricot Purée, or One gill of Orange-juice.

Yolks of three Eggs.

Whites of four Eggs.

Two ounces of Sugar.

A little Lemon-juice.

A few drops of Cochincal.

Put the milk and gelatine into a stewpan, and stir over the fire until dissolved, care being taken that it does not boil, or it will curdle; beat the three yolks of eggs well and add to the milk.

When well mixed, put into a stewpan and stir till it thickens it must not boil; add the sugar.

Then pour out into a basin, add the apricot purée, lemon-juice, and cochineal. Beat the four whites of eggs to a very stiff froth, and add them to the other ingredients, stirring lightly but thoroughly.

Stir until nearly cold before putting it into a mould. The mould should be ornamented with bright pale jelly.

Riz à l'Impératrice.

Ingredients.

Quarter of a pint of clear Jelly.

One ounce of preserved Cherries.

Half an ounce of Angelica.

Quarter of a pound of Rice.

One quart of Milk.

Half a pint of whipped Cream.

Half an ounce of Gelatine.

Quarter of a pound of Castor Sugar.

Vanilla. Set a mould with the jelly, cherries, and angelica. Stew the rice tender in the milk, and when cool add the cream, gelatine melted in a little water, sugar, and vanilla. Turn this preparation into the decorated mould and set on ice. When quite cold, turn the rice out carefully and pour round a purée of apricots.