A Viennese Soufflé-Pudding, Called Salzburger Nockerl

Method

At the moment of going to press, we have received direct from Vienna the following receipt, which we cannot resist offering to the reader for trial, as we are assured that the dish is one of the most delicate and delicious soufflé-puddings that can be made.

(A) Take butter, four ounces; sugar in powder, three ounces; fine flour, one ounce and a half or two ounces; and the yellow of eight eggs; beat these together in a convenient sized basin till the mixture gets frothy. (The butter should probably first be beaten to cream.)

(B) Beat to snow the whites of the eight eggs.

(C) Take three pounds (or pints) of new milk, put it in an open stewpan over a gentle fire, and let it boil.

(D) Next, prepare a china casserole (enamelled stewpan—a copper one will do) by greasing its internal surface.

As soon as the milk boils, mix gently A and B together, and with a small spoon take portions of this shape and size and lay them over the surface of the boiling milk till it is entirely covered with them. Let them boil for four or five minutes to cook them; then put them in convenient order on the ground of the greased casserole (stewpan). Go on putting in the same manner small portions of the mixture on the surface of the boiling milk, and when cooked, place a new layer of them in the stewpan over the first; and continue the same operation until the mixture is all consumed. Take now the remainder of the milk, and add it to the beaten yellow (yolks) of two eggs, some sugar, and some powdered vanilla. Pour this over the cooked pastry in the stewpan, and set it into a gently heated oven. Leave it there until it gets brown; then powder it with vanilla-sugar, and send it to the table.

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