Black bread pudding with almonds

(Recipe #32, page 159)

Ingredients: ½ pound of stale black bread, grated and sieved, ¼ pound of butter, 1 glass of claret, 12 eggs, ½ pound of sieved sugar, ¼ pound of grated almonds, 1 teaspoon of cinnamon, the grated peel of half a lemon, and 2 pinches of crushed cardamom seeds.

Black bread pudding

(Recipe #31, page 159)

Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.

Flour and bread pudding to accompany cooked fruit

(Recipe #30, page 159)

Ingredients: a scant ½ quart of milk, 3 ounces of butter, 7 ounces of good flour [1-2/3 cups], 8 eggs, ½ teaspoon of mace, ½ pound of grated stale white bread, 2 tablespoons of sugar, ½ glass of rum.

Chocolate soufflé

(Recipe #5, page 163)

Cream a generous 2 ounces of butter, stir in 5–6 egg yolks, 3 ounces of sugar [1/2 cup], 2+ ounces of grated chocolate, a bit of vanilla, and almost 7 ounces of white bread moistened in milk and pressed dry; finally fold in the egg whites and bake for ¾ hour.

Serves 8–10.

Translated by David Green.

Semolina or rice flour soufflé

(Recipe #6, page 163)

Ingredients: ½ pound of coarse semolina [1-1/3 cups], 5/8 quart of milk [2.5 cups], 7 ounces of butter [14 TBS or .875 cups] plus 2 ounces of fresh suet (or just 7 ounces of butter), 7 eggs, 3 ounces of sugar [1/2 cup], 6–8 finely ground almonds, and a bit of salt.

Soufflé au riz (Brussels rice soufflé in a dish with meringue crust)

(Recipe #4, page 163)

Ingredients: 2 ounces of rice, 1 quart of milk, 4 eggs, sugar rubbed with lemon peel to taste.

After scalding the rice thoroughly, simmer it slowly with milk, sugar, and lemon peel until it is thick, then stir in 4 egg yolks. Carefully fold the stiffly beaten egg whites into the dough and place it the dish with a meringue crust, prepared as follows:

Rice soufflé

(Recipe #3, pages 162 – 163)

Ingredients: ½ pound of rice, ¼ pound of butter, 8 eggs, ¼ pound of sugar 2/3 cups], lemon peel and cinnamon, a few pieces of ground zwieback, ¼ pound of washed and seeded raisins, and 1 quart of milk.

Sago soufflé

(Recipe #2, page 162)

Ingredients: ½ pound of sago, milk, 6 eggs, 3 ounces of butter, 3 ounces of sugar, lemon peel to taste, 2 ounces of finely chopped almonds, optionally including 6 bitter almonds.

General instructions for soufflés

(Recipe #1, page 162)

Form of the mold. The molds used for soufflés must be prepared like those used for puddings—well buttered and sprinkled with zwieback crumbs. In the absence of a mold, a soufflé can also be baked in any heatproof dish.

Crayfish pudding

(Recipe #39, page 161)

Ingredients: 1 pound, 6 ounces of good 2-day-old white bread, ½ quart of fresh milk, 3 ounces of crayfish butter, 10 fresh eggs, ¼ pound of sieved sugar [2/3 cup], ½ ounce of ground bitter macaroons or the peel of a lemon, a scant ½ pound of finely chopped suet, and 18 minced crayfish tails.