MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: APRICOT SOUFFLE (SOUFFLE MIT APRIKOSEN)
 Categories: Cheese-eggs, German, Pastry
      Yield: 4 Portionen
 
           Here is a recipe that
           Originally appeared in 'The
           Pocket Cookbook',
           Published in Berlin in 1891
 
  10 - 12    fresh apricots 1 1/2 - 2 cups water 3/4 cup confectioners'
  sugar
        6    egg whites
  
  "Remove the pits from 10 to 12 apricots, then stew them in boiling
  water until they are thick and syrupy.  Press through a hair [fine]
  sieve and mix with [3/4 cup] confectioners' sugar' beat the whites of
  6 eggs until they are perfectly stiff and mix together with the
  apricots. Put this mixture into a [buttered and sugared] souffle pan,
  sprinkle some sugar over the top, and bake slowly.  Before bringing
  the souffle to the table, sprinkle with sugar once again."
  
  Note:  After the souffle batter is in the pan, it helps to moisten the
  blade of a knife and run it along the inner edge of the pan so the
  souffle will rise evenly.
  
  I [=Horst Scharfenberg] have sometimes permitted myself the
  indulgence of lining the bottom of the pan with a thick layer of
  sponge cake crumbs (or coarsely crumbled macaroons), generously
  sprinkled with apricot schnapps (perhaps apricot brandy would do as
  well). This is an innovation that the author of 'The Pocket Cookbook'
  might not have thought entirely suitable, but I know that my
  great-grandfather who was also around in those days, would have
  approved (so much that I trust he would have thrown out his old
  'Pocket Cookbook' and run right out to get a copy of this one).
  
  Makes 4 to 6 servings.
  
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer,
  Cooking Echo, 10/92 From: Fred Towner Date: 06-04-96 (10:38)
 
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