Apricot Souffle

Preparation info

  • 6

    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. apricot parée
  • 4 eggs
  • 2–3 oz.


Use the purée in place of rind and juice of lemons in Milanaise soufflé. Taste and sweeten as liked. Add lemon juice to sharpen. When thick and creamy, colour carefully with one or two drops of carmine. Finish as for Milanaise soufflé.

Decorate with chopped, blanched pistachio nuts.