Apricot Soufflé with Aubois Sauce

Soufflé d’Abricots au Sauce Aubois

Method

Take two ounces of fine flour, two ounces of butter, four raw yolks of eggs, a quarter of a pound of castor sugar, a saltspoonful of essence of vanilla, a saltspoonful of Marshall’s apricot yellow, two tablespoonfuls of syrup from a tin of apricots, and mix these ingredients with half a pint of milk, and stir the whole over the fire till it boils, then mix in the contents of a small tin of apricots cut up in little squares, two ounces of finely chopped almonds, and six whites of eggs which have been whipped stiff, with a pinch of salt. Take a buttered soufflé tin, size No. 2, and surround it with a buttered paper so that the paper stands three inches above the edge of the mould, tie the paper with a little string, pour the above mixture into the tin, and bake in the oven for three quarters of an hour. When the soufflé has been in the oven for twenty-five minutes, dust it over with icing sugar, so that it will be glazed when finished. When cooked remove the paper and wrap a napkin round the tin, or put it into a silver soufflé dish, if you have one. Serve immediately with iced Aubois sauce in a sauceboat.

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