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PRUNE SOUFFLÉ(Fresh Fruits And Compote) - (The International Jewish Cook Book)
Remove the pits from a large cup of stewed prunes and chop fine. Add the
whites of three eggs and a half cup of sugar beaten to a stiff froth.
Mix well, turn into a buttered dish and bake thirty minutes in a
moderate oven. Serve with whipped cream. If it is desired to cook this
in individual cups, butter the cups, fill only two-thirds full, to allow
for puffing up of the eggs, and set the cup a in a pan of water to bake.
Some like a dash of cinnamon in this.
French Prune Souffle.Boil a calf's tongue in salted water until tender; skin and slice
thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir
in 1 tablespoonful of flour until brown; add 2 cups of the water in
which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves,
1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let
all boil well; then add the sliced tongue. Let simmer ten minutes.
Serve hot or cold.
Prune SouffleSoak three-quarters of a pound of prunes in water to cover them over
night, cook until soft in the water they were soaked in, drain, take out
the stones and press through a puree sieve. Add half a cup of granulated
sugar and the whites of three eggs beaten to a stiff froth. Bake in a
pudding dish twenty minutes. Serve in the dish in which it is baked,
cold, with cream.
Prune SouffleOne-half pound of prunes, three tablespoons of powdered sugar, four
eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the
sugar to a cream, add the vanilla and mix them with the prunes. The
prunes should first be stewed and drained, the stones removed, and each
prune cut into four pieces. When ready to serve, fold in lightly the
stiffly whipped whites of the eggs, having added a dash of salt to the
whites before whipping.
Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
Serve very hot directly it is taken from the oven.
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