2925—The Moulding of Large and Small Iced Soufflés

Mould the large ones in ordinary Soufflé timbales, which should be lined with bands of white paper, fixed with butter, and overreaching the edges of the timbales by one and a half to two inches, that the preparation, in projecting above the brims of the utensils, may appear like a Soufflé when the paper is removed.

The small Soufflés are moulded in cases or in small silver cassolettes, which are likewise wrapped in bands of paper, that the preparation may rise above their brims. As soon as they are moulded, put the Soufflés in a very cold refrigerator; and when about to serve them, carefully remove the bands of paper which, once the preparation has solidified, have served their purpose; and dish the cases or silver cassolettes on a napkin or on a carved block of ice.

Like the Bombes, and the Iced Biscuits, Iced Soufflés may be indefinitely varied, owing to the multitudinous combinations to which they lend themselves.