Only duck eggs left
Cartoonist invited her friend over to cook, and they decided to try the souffle again, but this time, having used up the last orange in the house, they set out to make an Almond Souffle instead, as we have a plethora of almonds. I keep them around to munch on.
But, I had no chicken eggs left. I had used them all up when my sweetie and my mother we staying with us, and all I had left were duck eggs. I get the duck eggs from Camp Joy, my CSA. They are quite a bit larger then hen eggs, so I told Cartoonist to use one less than the recipe called for.
Bouilie sauce with almond meal
The thing about the almond version is that it called for pulverized toasted almonds. According to the Julia Child cookbook, one should pulverize them in a blender or processor, and to add sugar as you pulverize them. Well, knowing the luck I have had with the blender, and not having any toasted almonds, I just grabbed some almond meal and handed that to Cartoonist and told her to use that. Not as sweet as the version in the cookbook, but very almond tasting. The mix was sweet enough as it was. It did make the mix very brown though.
Finished Almond Souffle
Cartoonist and her friend folded in the egg whites, and put the souffle in the oven. When they took it out, it had hardly risen, and it was at that point that they realized they had not added the butter, which should have gone in the sauce. It still tasted good, though it wasn’t light and airy, and everyone who tasted it agreed that it tasted good, but more like an almond cake then a souffle.
So, now we had two souffles in as many days, and we couldn’t possibly eat them all, and it seemed a shame to throw it out.
Baggie of souffle
Fortunately, Cartoonist was working this week at the Art Center, and the teacher had heard about her cooking and asked to have some, so Cartoonist took it to work with her in a baggie. Not the best presentation, but it tasted good, and was enjoyed by all.
