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Let simmer ten minutes. Serve hot or cold. French Prune Soufflé. Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff.
An omelette souffle is a very nice and delicate thing when properly managed; but if flat and heavy it should not be brought to table. Have ready a pot of boiling water. Throw a little salt into it, and then by slow degrees put in a pound of the maccaroni, a little at a time. Keep stirring it gently, and continue to do so very often while boiling. Take care to keep it well covered with water.
Berenice's 'souffle au fromage' is something delicious! Let Monsieur le Superieur come in." M. Violette took his departure, displeased at his useless visit and irritated against Uncle Isidore, who had been hardly civil. "That man is a perfect egotist," thought he, sadly; "and that girl has him in her clutches. My poor Amedee will have nothing from him."
It was as every French shooting-luncheon is intended to be a pleasant little fête full of good cheer and understanding; the good soup, the decanters of Burgundy, the clean red-and-white checkered napkins and cloth, the heavy family silver, the noiseless old servants and what an appetite we had! What a soufflé of potatoes, and such chicken smothered in cream!
Cut a slice of Vienna or other baker’s bread, half an inch thick, lengthwise of the loaf, so that it covers the bottom of a fire-proof dish a soufflé pan well buttered is excellent; beat two eggs and half a pint of milk together; add a level saltspoonful of salt; pour this custard over the bread, and leave it an hour to soak.
"The flag flyin' the flag flyin'!" He raised his glass and sucked. He had an appetite now, and finished the three cutlets, and all the sauce and spinach. Pity! he could have managed a snipe fresh shot! A desire to delay, to lengthen dinner, was strong upon him; there were but the souffle' and the savoury to come. He would have enjoyed, too, someone to talk to.
Seeing the music of Duprato's "Il etait nuit deja," I proposed singing that, and he sat down at the pedal-less piano to accompany me. When I arrived at the phrase, "Un souffle d'air leger apportait jusqu'a nous l'odeur d'un oranger," he interrupted me. "Repeat that!" he cried. "Il faut qu'on sente le souffle d'air et l'odeur de l'oranger."
We want those special hors d'oeuvres which you know all about, a sole grilled a la maison, a plainly roasted chicken with an endive salad. The sweets are your affair. The savoury must be a cheese soufflé. And for wine " He broke off and looked across the table. Jane smiled apologetically. "You will never bring me out again," she declared. "I want some champagne."
Whisk three whites to a solid froth, and just before the souffle is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu will rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be well to have a metal cover strongly heated. Time twenty minutes. Sufficient for six persons.
A little grated Parmesan may be sometimes sprinkled over it for a change. Tomato Soufflé. Prepare some tomato pulp, taking care to boil it down if too liquid; stir in the yolks of three eggs, then the whites well beaten; salt to taste. Fill either a large soufflé case or several small ones. Bake in a hot oven till it rises very high and is set in the centre; serve instantly. Spinach Fritters.
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