Lost Dishes: Café de France - Apple Soufflé au Calvados

Café de France: Apple Soufflé au Calvados

Marcel Keraval described his cuisine at Café de France as "light and elegant French gourmet." Many of his desserts were offered on a glorious pastry tray, but the soufflés were worth waiting for.


Chef Marcel Keraval	Marinate apples for 2 hours

Apple Soufflé au Calvados

Source: Great Meals of St. Louis, 1996

Yield: 4 servings

Ingredients

4 apples
1 qt light syrup (2 cups water and 2 cups sugar brought to boil)
1 cup Calvados or Apple Jack Whiskey
3/4 cup sugar
4 egg whites

Preparation

Preheat oven to 375 degrees.

Split apples in half, lengthwise. Marinate apples for 2 hours in syrup flavored with half of Calvados. Remove seeds from apples. Puree apples with sugar and remaining Calvados. Whisk egg whites. Add to apple puree. Bake in individual ramekins in 375-degree oven for 12 minutes. Serve hot.