For dessert we had Mrs. Beeton’s chocolate soufflé – a yummy “fix in minutes” sort of dish. Four eggs – beat the whites, and then stir two teaspoons of sugar and one teaspoon of flour into the yolks, mix 3 oz grated chocolate into the yolk mixture, and fold it into the beaten whites. Bake it in a soufflé dish at 375 for 20 minutes and voila! Not too sweet, so you may want to sprinkle a bit of sugar on it, and maybe even some cream. We had the soufflé with some nice Balmoral tea, a gift from my friend Eileen. All in all, a New York dinner, and a Victorian dessert. Yummers!
1 day ago