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Emily Netuzed recipe book, August 1874
Page 125
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[Chesnut?] Soufflé Take about 50 Chesnuts & scald them. Make a syrup of 1/2 lb Sugar then skin the chesnuts & [throw?] these into the syrup, adding 2 tablespoonsful of Brandy flavouring with [Saville?]. Let them simmer till tender keeping them well stirred. When done rub thro' a sieve & crisp them before the fire. [?] a pint of cream & sweeten flavour it. Then place alternate layers of cream & Chesnuts ending with a layer of Cream till the Soufflé Dish is full. Garnish it with dried Cherries. Lady F. 1880. Spinach Sandwiches Cut some stale Bread into long shaped Squares Soak in milk (or Savoary Custard) Put Spinach done with cream in between 2 pieces & fry in clarified butter Salamander
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[Chesnut?] Soufflé Take about 50 Chesnuts & scald them. Make a syrup of 1/2 lb Sugar then skin the chesnuts & [throw?] these into the syrup, adding 2 tablespoonsful of Brandy flavouring with [Saville?]. Let them simmer till tender keeping them well stirred. When done rub thro' a sieve & crisp them before the fire. [?] a pint of cream & sweeten flavour it. Then place alternate layers of cream & Chesnuts ending with a layer of Cream till the Soufflé Dish is full. Garnish it with dried Cherries. Lady F. 1880. Spinach Sandwiches Cut some stale Bread into long shaped Squares Soak in milk (or Savoary Custard) Put Spinach done with cream in between 2 pieces & fry in clarified butter Salamander
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