Categories: pudding-custard-mousse- flan

Ingredients

• Chocolate
• 1 Tbsp. butter
• 3 Tbsp. flour
• 1 cup milk, scalded
• 1/3 cup sugar
• 2 oz. chocolate
• 3 eggs, separated
• Custard-
• 2 Tbsp. butter
• 2 Tbsps. flour
• 1 cup milk 2 Tbsp. sugar
• 1/2 cup crumbled macaroons
• 4 eggs, separated
• Lemon-
• 5 eggs, separated
• 2/3 cup sugar
• Grated rind of 1/2 lemon
• 3 Tbsp. lemon juice
• 1/4 tsp. salt
• Omelet-
• 6 eggs, separated
• 1/2 cup confectioners' sugar
• 1/2 tsp. salt
• 1 tsp. vanilla

Directions

1. Chocolate-

2. Make a sauce of butter, flour, milk, sugar and chocolate. Proceed as for vanilla soufflé.

3. Coffee-

4. Substitute coffee for milk in vanilla soufflé and omit vanilla.

5. Custard-

6. Make white sauce of butter, flour and milk. Stir in sugar and macaroons; allow mixture to cool slightly. Add egg yolks which have been beaten until thick; mix thoroughly

7. Fold in stiffly beaten egg white. Pour into greased baking dish and bake as directed for vanilla soufflé. Serve at once.

8. Lemon-

9. Beat egg yolks until light. Add sugar and beat again; add lemon rind and juice. Beat egg whites with salt until stiff. Fold lemon mixture into beaten whites and bake as directed for vanilla soufflé. Serve at once.

10. Omelet-

11. Beat egg yolks until thick, add sugar, salt and vanilla. Beat whites until stiff. Fold whites into yolk mixture. Pile the mass as high as possible in a greased baking dish. Smooth the top and bake as directed for vanilla soufflé. The top may be sprinkle with additional confectioners’ sugar before or after baking. Serve at once.

12. Each recipe makes about 6 servings.

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