Bohemian-American Cook Book/Puffs

Beat two whites stiff, add two beaten yolks, a pinch of salt, nutmeg and sugar to taste. Now add slowly and carefully enough farina to form a batter as for pancakes. Butter a pie plate, pour the batter into it, and bake quickly. When done, cut into squares, put these in boiling milk and let them boil a moment or two. Serve with the milk.

Beat six eggs, add salt to taste, a cup of farina, pour the batter into a buttered pan and bake in a hot oven. This is also cut into squares and placed in boiling milk.

Cream four tablespoons of butter, add six eggs, four tablespoons of sugar, two cups of sifted flour, three tablespoons of cream, salt to taste and mix together. Pour into a buttered pan so it be half full and bake slowly. When done, take the pan out, gash the puff in several places with a knife, pour cold milk over it and when this has been absorbed, pour over it more milk, this time sweetened and flavored with vanilla. When thoroughly soaked, drain off the surplus, cut into squares, turn into a dish, pour over it warm wine sauce and serve. This should be eaten immedately, lest it falls.

Melt three tablespoons of butter, add three heaping tablespoons of flour; when it bubbles, add slowly two cups of boiling milk, stirring constantly, and then boil until smooth and thick. Cool, add six yolks, beating them in thoroughly, salt to taste, and finally fold in three whites beaten stiff. Pour into a buttered pan three parts of the batter, saving the fourth for later use, and bake. In the meantime parboil one and a half calves’ brains in salted water, trim out the undesirable portions, slice, stew with a bit of butter, minced parsley, minced onion, salt and pepper. Slice the baked puff in three parts or layers. Cover one piece with the brains, place over it the second piece, cover that with brains, place over it the third piece. Spread ​the remaining fourth part of the raw batter over the top, place the baking dish or pan into another pan containing boiling water, and bake thus forty-five minutes.

Grate the crust off of half a loaf of bread and soak the rest in two cups of cream. Cream four tablespoons of butter with three yolks, add the soaked bread, salt to taste, fold in carefully the three whites beaten stiff, and finally the grated crust. Butter a pan or baking dish, sprinkle with bread crumbs, pour in the mixture about an inch thick and bake.

Wash half a pound of calf’s liver, grate and press through a sieve. Melt three or four tablespoons of beef marrow, press through a sieve and cream it, then add three yolks, one at the time, ten tablespoons of bread moistened with milk, the liver, and mix together thoroughly, adding also a bit of grated lemon rind, pepper and salt. Finally add three whites beaten stiff. Butter a baking dish, sprinkle with bread crumbs, pour in the batter and bake slowly one hour.

Mince fine a pound of veal, a piece of leaf lard, a bit of lemon rind, and slice of bread soaked in milk and squeezed dry. Cream two tablespoons of butter, add four eggs, then the mixture, two tablespoons of cream, salt, pepper, two tablespoons of grated bread crumbs, and mix together thoroughly. Bake in a buttered baking dish.

Wash in cold water two cups of dried mushrooms, boil them in salted water until tender, then drain and ​chop fine. Cream two tablespoons of butter, add four eggs, the minced mushrooms, two slices of bread grated and soaked in milk, a bit of grated lemon rind, a pinch of caraway seed, mace, salt and mix together. Put in a buttered baking dish lined with bread crumbs and bake. Garnish with spinach, lentils or other vegetables.

Boil hard ten eggs and mince them fine. Cream three tablespoons of butter, add five yolks, mix well, add two slices of bread soaked in milk and then creamed with a piece of butter, a pinch of mace, several tablespoons of cream, salt, the minced eggs, mix together well, then fold in the beaten whites and pour all into a buttered baking dish.

Mix together five beaten yolks, two teaspoons of sugar, two cups of milk, a pinch of salt and enough flour to form batter as for pancakes, finally fold in the five whites beaten stiff. Heat a piece of butter in a pan, pour the mixture into it and bake in the oven. Boil a piece of vanilla bean in two cups of cream with sugar to taste, and place the baked puff, cut into squares, in same. Or you may make a custard, adding five yolks and a tablespoon of flour to the cream, letting it simmer until thick.