Strawberry Soufflé à la Parisienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take three quarters of a pint of fresh strawberry pulp that has been rubbed through a sieve or tammy, then mix it with two and a half ounces of finely sifted flour, two ounces of butter, one gill o...
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Cooking tools:
- Fine-mesh sieve
- Tammy cloth
- Mixing bowl
- Spoon
- Oven
- Souffle dish
Ingredients
- strawberries
- lemon juice
- icing sugar
- paper
- pie
- buttered paper
- eggs
- salt
- carmine
- castor sugar
- ripe strawberries
- raw yolks of eggs
- sifted flour
- fresh strawberry
- cream
- butter
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