Firstly, for Manaia's benefit Many years ago I used to make a rather decadent Ginger souffle for special occasions - it used stem ginger preserved in syrup and was rather more delicate than the decadent "Byculla Souffle" in which I would think it difficult to distinguish any particular flavour. Unfortunately I cannot find the recipe that I used to make (but will keep looking). Howeever, I can imagine that it would indeed be possible to make a flavoursome and delicious non-alcoholic version using preserved fruits and richly flavoured syrups. (Now that I have finished my studies - hallelujah - I am even tempted to have a go at creating a suitable recipe, but need some tasters!) Now - for all - what I am able to do is disclose the original recipe for a Byculla Souffle, as my 'library' contans Samuel Sheppard's "The Byculla Club 1833-1916: A History". There is a complete chapter on food and for those who are interested I will later share some excerpts; but for now: "But, for the benefit of those who have eaten the fluffy delight, the recipe for the Byculla Souffle may be disclosed. Take the yolks of 6 eggs, add 3 tablespoons of good white sugar, beat well till dry and keep aside. Take half a seer* of cream and also beat till dry, now take half a packet of Isinglass well soaked, add one liquer glass each of Kummel, Chartreuse, Curacao, and Benedictine. Mix the whole well togetherm, then put into a mould, on the top put crumbs of mixed biscuit and keep in ice until wanted. To cooks who attempt to make the Souffle and fail, a wod of consolation may be offered: it can only be made to perfection in the Club kitchen." * how much is a seer? * Isinglass I presume was used where we would use gelatine today. >From the little I remember about making Souffles the above recipe is bound to fail - or at least it will be solid, rather than fluffy, but there again, as nothing has been cooked, maybe I am wrong! The instruction to beat the egg yolkks with sugar until dry does not make sense - these items should be beaten together until thick and pale and forming a ribbon when dropped from a spoon. They should then be cooked slowly with cream or milk to form a custard and cooled. There is no mention of the egg whites - these should be beaten until stiff and dry then folded into the custard with the whipped cream and gelatine and then left to set. Now - I've found my old 'Cordon Bleu' recipe (which does make a delicately rather than robustly flavoured souffle ): 3/4 pint of milk (say 375mls) 3 egg yolks 2oz caster sugar 2 tablespoons ginger syrup 1/2oz gelatine (soaked in 4 tablespoons cold water) 1/4 pint double cream (125mls) 3 egg whites 2 tablespoons preserved ginger Prepare souffle dish by tying a double thickness of greasproof paper round the outside to sand abt 3inches about the top of the dish. Scald the milk in a pan (do not boil). Beat the egg yolks and sugar together until thick and light in colour. Add the ginger syrup and pour on the hot milk. Return to pan and stir over gentle heat until the mixture thickens. (Do not boil or heat too fast or you will get scrambled egg!) Strain into bowl and add soaked gelatine - stir until dissolved. Cover to prevent skin forming and allow to cool, (but not to the point that it sets). Whip cream lightly until it begins to thicken. Whisk egg whites until stiff. Now the tricky bit .... Turn the custard into a large thin pan and stand in a bowl of cold water containing a few ice cubes - stir until mixture begins to thicken. Now, with a metal spoon, quickly fold in half the cream, sliced ginger and whisked egg whites. Turn into the prepared souffle dish and put in cool place to set. When ready to serve use remaining cream and some more ginger slices, pistachios etc to decorate and serve. Enjoy Sylvia > -----Original Message----- > From: india-british-raj-bounces@rootsweb.com > [mailto:india-british-raj-bounces@rootsweb.com] On Behalf Of > Manaia Alofa > Sent: Monday, August 04, 2008 3:10 AM > To: india-british-raj@rootsweb.com > Subject: Re: [INDIA-BRITISH-RAJ] Byculla Soufflé > > Hello Androo: > > Neither reasons, dear Sir! > > I am a child of recovering alcoholic parents. By all means, I > do not judge anyone of their penchant for spirits (I wish I > could indulge). > > I merely would enjoy such a concoction even without "subtle > flavoures imparted by the alcoholic ingredients", dear Sir. > > --Manaia