Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
8 tbsp (1/4 lb.) butter
1 cp sifted, all-purpose flour
1 cp milk, scalded
1/4 cp sugar
1/4 cp chopped crystallized fruits
1 - Start oven at moderate (350 degrees F.)
2 - Rub deep 2-qt. casserole or souffle dish lightly with butter.
3 - Dust greased surface witn powdered sugar.
4 - Melt butter in saucepan.
5 - Stir in flour until smooth.
6 - Add hot milk, stirring continually until sauce boils 1 or 2 minutes and is slightly thickened.
7 - Beat yolks withj sugar.
8 - Stir into milk mkxture slowly, mixing well.
9 - Remove from heat.
10 - Whip egg whites until they stand in peaks when beater is removed.
11 - Fold yolk mixture with chopped fruits into whites.
12 - Pour at once into prepared casserole.
13 - Set casserole in shallow pan of hot water.
14 - Bake 30 to 35 minutes, until souffle has risen and firm on top.
15 - Serve at once.
This is a favorite on the Cunard liners. The Cunard chef recommends
a simple sauce for this souffle. It is made of 1 1/2 cps apricot jam
heated in the upper part of a double boiler over hot water to thin it.
He adds 1 or 2 tbsp Grand Mrnier or other liqueur for flavor.
Sometimes when I travel, I develop a passion for a certain dish. On
the Queen Elizabeth. On one crossing, I had this souffle every day for
five days, in one variation or another. Actually it's more of an English
baked pudding than a real souffle. Sometimes a fruit sauce topped it.
Sometimes a chocolate sauce replaced the fruit. It was always served
in indivdual casseroles.p>