Sprinkle the cut-up lobsters with salt and pepper. in a large shallow pan, Cook them in ½ cup very hot salad oil, turning them to cook all sides evenly. Put the lobster pieces—they will be red—on top of the mirepoix and sprinkle them with 1 teaspoon paprika. Mix all together and add 2 tablespoons Cognac, ½ cup dry white wine, and 1 cup heavy cream. Bring the sauce to a boil and cook the lobsters for 18 to 20 minutes. Remove the lobsters from the pan, carefully separate the meat from the shells, and cut the meat into slices ¼ inch thick. Over high heat reduce the liquid remaining in the pan to about half the original quantity. Add 1 cup cream sauce. 3 tablespoons heavy cream, and 3 tablespoons dry Sherry. Strain the sauce, making sure that no fine bits of shell get through the sieve, and combine half of it with the lobster meat. Butter a pair of 1-quart molds and divide the lobster mixture between them. Set the rest of the sauce aside to keep warm.
Prepare a cheese soufflé mixture as follows: Melt 2 tablespoons butter in a saucepan, add ¼ cup flour, and cook the roux until it starts to turn golden. Stir in ¾ cup hot milk and cook for about 5 minutes, or until the sauce is very thick, stirring constantly. Add ½ teaspoon salt and a little cayenne pepper. Heat 5 egg yolks well, combine them with the first mixture, and heat all together just to the boiling point, stirring briskly. Do not allow the sauce to boil. Add 5/4 cup grated Parmesan or dry Swiss cheese. Ileal 5 egg whites stiff but not dry. Fold into the mixture thoroughly and carefully one-fourth of the beaten egg whites and add the remaining egg whites, cutting 'them in lightly and completely by raising and folding the mixture over and over.
Spoon the cheese Soufflé mixture over the lobster-and-sauce mixture in the molds. Bake the soufflés in a moderate oven (350° F.) for 18 to 20 minutes, or until they are puffed and golden brown. To serve, put some of the top of the Soufflé on one side of each plate and some of the lobster mixture from the bottom on the other side. Pass the reserved lobster sauce separately.
Soufflé aux Champignons (Musbroom Soufflé)
Clean ½ pound fresh mushrooms, drain them thoroughly and dry them on a towel. Chop the mushrooms very finely—they should be almost a puree. Put them in a saucepan with 1 cup milk, bring the milk to a boil, and cook the mixture slowly for 10 to 15 minutes. In another saucepan, melt 2 tablespoons butter, add 3 tablespoons flour, and cook the mux until it starts to turn golden. Stir in the hot milk-and-mushroom mixture. Return the pan to the heat and cook the sauce, stirring constantly, for about 5 minutes. Season the sauce with ½ teaspoon salt, a little pepper, and a little grated nutmeg. Beat 5 egg yolks light and add them to the mushroom mixture. Heat the mixture to the boiling point, but do not let it boil. Remove the pan from the heat and Stir the sauce for a few minutes as it cools. Beat 5 egg whiles stiff but not dry. Fold into the mixture thoroughly and carefully one-fourth of the beaten egg whites and add the remaining egg whites, cutting them in lightly and completely by raising and folding the mixture over and over. Pour the butter Into a buttered and floured mold and bake the soufflé' in a moderate oven (350° F.) for 25 to 30 minutes, or until the Soufflé is puffed and golden brown.
Soufflé de Volatile à la Reine (Chicken Soufflé)
Chop very finely 1 ½ to 2 cups cooked chicken, using all white meat or a mixture of white meat and the more tender parts of the dark meat. The meat may be rubbed through a sieve; it should be as fine as a puree. Prepare a thick bechamel as follows: Melt 2 tablespoons butter in a saucepan. add 3 tablespoons flour, and cook the roux until it starts to turn golden. Stir in 1 cup hot milk. combining it with a whip Return the pan to the heat and cook the sauce for about 5 minutes, or until it is very thick, stirring it constantly with the whip. Season the sauce with grated nutmeg. Add the chicken and 4 egg yolks, beaten light. Correct the seasoning with salt. Beat 4 egg whites stiff but not dry. Fold into the mixture thoroughly and carefully one-fourth of the beaten egg whites and add the remaining egg whites, cutting them in lightly and completely by raising and folding the mixture over and over. Pour the batter into a buttered and floured mold and bake the Soufflé in a moderate oven (350° P.) for 25 to 30 minutes.
Chicken Soufflé Virginia
Follow the recipe for chicken Soufflé. but use 1 ¼ cups very finely chopped chicken and ½ cup very finely chopped Virginia ham.
Soufflé d'Epinards aux Oeufs Pocbes {Spinach Soufflé with Poached Eggs)
Cook 3 pounds well-washed spinach in 1 quart boiling salted water for 10 to 12 minutes. Drain the spinach, pressing out as much water as possible, chop it very fine, drain it again, and rub it through a sieve. There should be about 1 cup thick spinach puree. Melt 1 ½ tablespoons butter in a saucepan and add the spinach puree. Season with ½ teaspoon salt, a little pepper, and a little grated nutmeg. Cook the puree over low hear, stirring it constantly, until all the moisture cooks away. In another pan, melt 2 ½ tablespoons butler, add 3 tablespoons Hour, and cook the roux until if starts to turn golden. Stir in 1 ¼ cups hot milk, return the pan to the heat, and cook the sauce for 8 to 10 minutes, until i( is very thick, stirring it constantly with a whip. Beat 6 egg yolks, combine them with the milk mixture, and heat all together just to the boiling point. Do not allow the mixture to boil. Add the spinach puree. Beat 6 egg whites stiff but not dry. Fold into the mixture thoroughly and carefully one-fourth of the beaten egg whites and add the remaining egg whites, cutting them in lightly and completely by raising and folding the mixture over and over. Spread about one-third of the batter in the bottom of a buttered and floured mold and arrange 6 well-drained punched eggs on it. Cover the eggs with the remaining Soufflé mixture. Bake the Soufflé in a moderate oven (350° F.) for 25 to 30 minutes, or until it puffs and browns. To serve, cut down through the Soufflé with a spoon so that one egg is included in each serving.
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