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Other Recipes from GENERAL REMARKS.General Remarks.
A Bola D'hispaniola.
German Or Spanish Puffs.
A Luction, Or A Rachael.
Sopa D'oro: Or Golden Soup.
Cocoa Nut Doce.
Cocoa Nut Pudding.
Tart De Moy.
French Roll Fritters.
A SOUFLE(General Remarks.) - (The Jewish Manual)
Take half a pint of cream and the same quantity of new milk, and warm
them together in a clean saucepan, meanwhile make a smooth batter with
four ounces of rice-flour or potatoe-flour, and stir into the milk,
let it simmer, stirring all the time till it thickens; then add two
to three ounces of fresh butter, and white sifted sugar enough to
sweeten, and a little grated lemon peel; then take it off the fire and
stir quickly to it the well-beaten yolks of six to eight eggs, butter
the pan and pour the mixture into it, when on the point of being
placed into the oven, add the whites of the eggs thoroughly whisked;
the pan must be only half filled, as it will rise very high; it must
be served immediately it is taken from the oven, even in passing to
the dinner table a salamander should be held over it, to prevent its
falling and becoming heavy and unsightly. The French flavour a souflé
with orange flour-water or vanilla, and the rind of a Seville orange
is sometimes substituted for the rind of a lemon; there are dishes
made expressly for souflés.
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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualVeloutÉ, Bechamel.
Tourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
Casserole Au Riz.
Rich Plum Cake.
A Vol-au-vent Of Fruit.
To Pickle Melon Mangoes.
Cutlets In White Fricassee.
Sweetbreads Stewed Brown.
Bread Crumbs For Frying.
See Blankette Of Veal.
A Nice Breakfast Cake.
Common Veal, Stuffing.
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