No. 1578 — Béchamel Soufflé in Layers
English historical translation of Molokhovets recipe No. 1578 from the 1901 Russian cookbook, retaining original methods and measures.
Dilute an eighth pound butter and half a glass flour with two glasses cream; add half a crushed vanilla stick and boil two or three times.
Remove from heat, add a quarter glass sugar, four yolks and four whipped whites.
Heat eight small skillets, grease with butter, place on a baking sheet, distribute the mixture and bake.
Stack the baked small soufflés on a dish, spreading jam between them.
Whip four more whites, coat the stack, dust with sugar and return to the oven for five minutes.
Alternatively omit the meringue and serve with cold syrup made from two glasses red wine and half a glass sugar, or rum sauce No. 494.
To provide
¼ Russian pound butter and ½ glass flour 2 glasses cream and 4 yolks ½ vanilla stick and ½ glass sugar | 1 glass jam 1 egg white and ¼ glass sugar Or 2 glasses red wine and ¼ pound sugar |