"Souffle" Quotes from Famous Books
 ... set; then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked or not served at once, the souffle will be spoiled. ...
— Simple Italian Cookery • Antonia Isola
... chicken, sir—and a souffle—and potatoes a la creme au gratin,' said Miss Hazel, throwing off her bonnet and curling herself down on the arm of the sofa. 'Mr. Falkirk, all my previous acquaintance with cushions was superficial!—And could you just open the window, sir, and throw back the blinds? ...
— Wych Hazel • Susan and Anna Warner
... bulkheads creaking and screaming, and mainboom jig—jigging, as if it would have torn every thing to pieces. I could hear my friend Obed walking the deck, and whistling manfully for the sea—breeze, and exclaiming from time to time in his barbarous lingo, "Souffle, souffle, San Antonio." But the saint had no bowels, and there we lay roasting until near ten o'clock in the forenoon. During all this period, Obed, who was shortsighted, as I learned afterwards, kept desiring his right arm, Paul Brandywine, to keep a bright look—out for the sea—breeze ...
— Tom Cringle's Log • Michael Scott
... Apple Pancakes Apple Pudding Apple Pudding (Nottingham) Apple Sago Apple Sauce Apple Tart (open) Apples, Buttered Apples, Drying Apples (Rice) Eve Pudding Apple & Barley (Pearl) Pudding Apple Charlotte Apple Custard, Baked Apple Sauce Apple Souffle Apple & Orange Compote Apricot Cream Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes a la Parmesan Artichokes a la Sauce Blanche Artichokes aux Tomato Asparagus, ...
— The Allinson Vegetarian Cookery Book • Thomas R. Allinson
... Substitutes Menus Milk Pudding Mincemeat Mushroom and Tomato Nettle Nut Cookery and Lentil Roast Roast, Royal Paste Pastry Rissoles Roast Nuttolene, Stewed Oatcake Oatmeal Biscuits Gruel Omelet, Plain Savoury Sweet souffle Onions, Baked—Fried—Steamed Orange Cordial Jelly Parkin Parsley Sauce Parsnips Pastry, to make Pastry, Nut Puff Short Pea Soup Pine Kernels, Roasted Pine Kernel Cheese Plain Pudding Plum Pudding (Christmas) ...
— The Healthy Life Cook Book, 2d ed. • Florence Daniel
... at least twice a week without disturbing the family's mental or physical equilibrium. It would be well also to introduce dishes that extend the meat flavor, such as stews combined with dumplings, hominy, or rice; pot pies or short cakes with a dressing of meat and vegetables; meat loaf, souffle or croquettes in which meat is combined with bread crumbs, potato ...
— Foods That Will Win The War And How To Cook Them (1918) • C. Houston Goudiss and Alberta M. Goudiss
... with a meaning look, "I will make myself clear. In the meantime, let me recommend this souffle. Mr. Mabane, you are drinking nothing. Would you prefer your wine a ...
— The Master Mummer • E. Phillips Oppenheim
... in fact, genius a sun-chariot in fancy; talent keeps to earth and fattens there, genius soars to the empyrean, to get picked by every kite that flies; talent is the part and the venison, genius the seltzer and souffle of life. The man who has talent sails successfully on the top of the wave; the man with genius beats himself to pieces, fifty to one, on the first ...
— Wisdom, Wit, and Pathos of Ouida - Selected from the Works of Ouida • Ouida
... is concerned it has," answered the boy, regarding the good things heaped before him with a loving eye. "I say, Win, do let us have a tuck in at this souffle here; we shall never see it after to-night, and it is such ...
— Aunt Judith - The Story of a Loving Life • Grace Beaumont
... RICE SOUFFLE. Blanch some Carolina rice, strain and boil it in milk, with lemon peel and a bit of cinnamon. Let it boil till the rice is dry; then cool it, and raise a rim three inches high round the dish, having egged the dish where ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton |
