Francatelli Recipes for Souffles and Omelets, Chapter 22
Welcome to FabulousFusionFood's Francatelli Recipes for Souffles and Omelets — This page gives you the entire contents of the Twenty-second Chapter: Souffles and Omelettes from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXII.
No. 816.—POTATO FLOUR SOUFFLE.
PUT SIX ounces of potato-flour in a stewpan with ten ounces of pounded sugar, four ounces of butter, teaspoonful of salt, the rind of a lemon, or an orange rubbed on sugar, and a pint of milk or cream; mix, and stir this over the fire until it boils, taking care to stir it briskly so as to keep the butter smooth : then add six yolks of eggs, and the whites of eight or ten whisked into a firm substantial froth. Mix lightly together, and with this fill a soufflé-dish lining, round which has been secured a high band of buttered paper, to prevent the batter from falling over the sides as it rises in the oven; place the soufflé on a baking-sheet in an oven of moderate heat, taking care to move it round occasionally so that it may receive the heat equally on all sides. Three-quarters of an hour will suffice to bake a soufilé of this size; and if these directions are attended to, it should make its appearance on the dinner table as high again as the soufflé-dish. For a pattern of this dish, see Angell’s Illustrations.
Note.—Soufflés of arrowroot, tapioca, sago, ground rice, and all other kinds of farinaceous substances, are also capable of being made into soufflés, by following the foregoing instructions.
No. 817.—SOUFFLE OF RICE.
Wash four ounces of rice, and boil it in water for five minutes ; then put it in a stewpan with a pint of milk, six ounces of sugar, two ounces of butter, a little salt, and any kind of flavouring, such as lemon, orange, vanilla, sherry, or any kind of liqueur or orange-flower water. A very small quantity of any one of these will suffice for the purpose. Put the lid on the stewpan, set the rice to simmer very slowly over a slackened fire after it has boiled, and in about an hourʼs time, it will have absorbed all the milk, and have become quite soft. Six yolks, and nine whites of eggs whipped firm, must then be lightly mixed in with the rice, and baked in a souffleé-dish, as directed in the preceding case. Failing the soufflé-dish, a thin earthenware basin, or deep pie dish, may be substituted for baking the souffleé in.
No. 818.—COFFEE SOUFFLE.
To six ounces of flour add ten ounces of sugar, a little salt, two ounces of butter, half a pint of strong coffee, and half a pint of cream; stir together briskly over the fire until it boils; and then work in six yolks of eggs, and mix in lightly the whisked whites of nine eggs: bake the soufflé as directed in No. 816.
Note.—Chocolate soufflés are made as above, substituting four ounces of grated chocolate for the half pint of coffee, and adding half a pint of milk.
No. 819.—FRUIT SOUFFLE.
Remove the stones from a dozen ripe apricots, and put the apricots in a stewpan with half a pound of sugar and half a pint of water ; boil this over the fire—stirring the while with a wooden spoon until the fruit is dissolved, and then rub it through a tammy or sieve : use this to mix with four ounces of flour and two ounces of butter, and half a pint of cream, and having stirred the mixture over the fire as in the foregoing case, finish the soufflé in the same manner.
Note.—Soufflés may be made with all kinds of fruits prepared in the same way.
No. 820.—OMELETTE SOUFFLE.
Put six yolks of eggs in a basin with six ounces of pounded sugar, a little salt, a tablespoonful of flour, and any of the following flavourings : orange-flower water, grated lemon-peel, orange·peel, vanilla, or cinnamon : work these ingredients with a wooden spoon into a creamy batter, and then mix in lightly nine whisked whites of eggs ; pile this on an earthen dish, or a silver dish, bake it in the oven for a quarter of an hour, sprinkle sugar over it, and serve.
No. 821.—PLAIN PANCAKES.
Mix in a basin with a spoon four ounces of flour, four eggs, a little salt, a few ratafias, some grated lemon peel, and pint of milk or cream ; and fry spoonfuls of this batter with a little butter in small frying-pans over a clear fire ; the pancakes must be fried on both sides, and when done, folded up with sugar inside, and dished up on a pancake-drainer on its dish, to allow of all grease to run off from them.
Note.—For a pattern of the pancake-drainer, see Angellʼs Illustrations.
French pancakes are made by introducing some pre serve in the ordinary pancakes.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXII: Souffles and Omelettes.
CHAPTER XXII.
SOUFFLES AND OMELETTES.
PUT SIX ounces of potato-flour in a stewpan with ten ounces of pounded sugar, four ounces of butter, teaspoonful of salt, the rind of a lemon, or an orange rubbed on sugar, and a pint of milk or cream; mix, and stir this over the fire until it boils, taking care to stir it briskly so as to keep the butter smooth : then add six yolks of eggs, and the whites of eight or ten whisked into a firm substantial froth. Mix lightly together, and with this fill a soufflé-dish lining, round which has been secured a high band of buttered paper, to prevent the batter from falling over the sides as it rises in the oven; place the soufflé on a baking-sheet in an oven of moderate heat, taking care to move it round occasionally so that it may receive the heat equally on all sides. Three-quarters of an hour will suffice to bake a soufilé of this size; and if these directions are attended to, it should make its appearance on the dinner table as high again as the soufflé-dish. For a pattern of this dish, see Angell’s Illustrations.
Note.—Soufflés of arrowroot, tapioca, sago, ground rice, and all other kinds of farinaceous substances, are also capable of being made into soufflés, by following the foregoing instructions.
Wash four ounces of rice, and boil it in water for five minutes ; then put it in a stewpan with a pint of milk, six ounces of sugar, two ounces of butter, a little salt, and any kind of flavouring, such as lemon, orange, vanilla, sherry, or any kind of liqueur or orange-flower water. A very small quantity of any one of these will suffice for the purpose. Put the lid on the stewpan, set the rice to simmer very slowly over a slackened fire after it has boiled, and in about an hourʼs time, it will have absorbed all the milk, and have become quite soft. Six yolks, and nine whites of eggs whipped firm, must then be lightly mixed in with the rice, and baked in a souffleé-dish, as directed in the preceding case. Failing the soufflé-dish, a thin earthenware basin, or deep pie dish, may be substituted for baking the souffleé in.
To six ounces of flour add ten ounces of sugar, a little salt, two ounces of butter, half a pint of strong coffee, and half a pint of cream; stir together briskly over the fire until it boils; and then work in six yolks of eggs, and mix in lightly the whisked whites of nine eggs: bake the soufflé as directed in No. 816.
Note.—Chocolate soufflés are made as above, substituting four ounces of grated chocolate for the half pint of coffee, and adding half a pint of milk.
Remove the stones from a dozen ripe apricots, and put the apricots in a stewpan with half a pound of sugar and half a pint of water ; boil this over the fire—stirring the while with a wooden spoon until the fruit is dissolved, and then rub it through a tammy or sieve : use this to mix with four ounces of flour and two ounces of butter, and half a pint of cream, and having stirred the mixture over the fire as in the foregoing case, finish the soufflé in the same manner.
Note.—Soufflés may be made with all kinds of fruits prepared in the same way.
Put six yolks of eggs in a basin with six ounces of pounded sugar, a little salt, a tablespoonful of flour, and any of the following flavourings : orange-flower water, grated lemon-peel, orange·peel, vanilla, or cinnamon : work these ingredients with a wooden spoon into a creamy batter, and then mix in lightly nine whisked whites of eggs ; pile this on an earthen dish, or a silver dish, bake it in the oven for a quarter of an hour, sprinkle sugar over it, and serve.
Mix in a basin with a spoon four ounces of flour, four eggs, a little salt, a few ratafias, some grated lemon peel, and pint of milk or cream ; and fry spoonfuls of this batter with a little butter in small frying-pans over a clear fire ; the pancakes must be fried on both sides, and when done, folded up with sugar inside, and dished up on a pancake-drainer on its dish, to allow of all grease to run off from them.
Note.—For a pattern of the pancake-drainer, see Angellʼs Illustrations.
French pancakes are made by introducing some pre serve in the ordinary pancakes.