Nov 15 - Rothschild

November 15 Anniversary of James de Rothschild's Death
Meyer Rothschild started business on Jew Alley (Judengasse) in Frankfurt selling old coins. He subsequently developed a financial house and spread his empire by installing each of his five sons in European cities to conduct business. An essential part of Mayer Rothschild's strategy for future success was to keep control of their businesses in family hands, allowing them to maintain full discretion about the size of their wealth and their business achievements. The Rothschild dynasty eventually became the most important financial power in Europe, creating and toppling princes and emperors. Each of the sons assumed banking interests in different countries - Amsel in the Germany, Salomon in Austria, Nathan in England, Kalmann in Italy, and Jacob, the youngest, in France The Rothschilds have been the subject of films such as The House of Rothschilds (1934) with George Arliss as Meyer Rothschild, and even a Broadway musical, The Rothschilds, which was nominated for a Tony Award in 1971. Jacob, or James as he later called himself, became became the most powerful banker in France and following the Napoleonic Wars, played a major role in financing the construction of railroads and the mining business that helped make France an industrial power. Along the way, he added to his fortune with investments in such things as the importation of tea and the purchase of a vineyard. A strong-willed and shrewd businessman, James de Rothschild amassed a fortune that made him one of the richest men in the world.
		James Meyer de Rothschild
Unlike his brothers, James matched his wealth with an extravagant lifestyle. The future Baron de Rothschild openly courted the rich, the powerful and the famous at his parties which were the center of Paris society. Shortly after he purchased the great Lafitte vineyards on a whim, James was able to snag Antoine Carême (June 8), the greatest chef in Europe, and the man credited with establishing the framework of classic French cuisine. Rothschild gave Carême a blank checkbook and Carême created banquets that were the envy of all Europe. Carême once wrote of his association with the Baron that "In this wealthy household, I could spend as much money as was necessary to prepare things as I wished. This is the only way that a creative cook can fully profit from his talents, for what good is talent if one doesn't have the money with which to buy the best possible provisions?" Carême created several dishes named for his patron including Salmon Rothschild, but none was more suited to the Baron's personality than the Soufflé Rothschild, a dessert soufflé flavored with candied cherries and Danziger Goldwasser. Goldwasser is a clear, 80 proof orange-anise-flavored liqueur liqueur containing small flakes of 22 or 23 karat gold leaf in suspension. Goldwasser was original created as a medicinal since gold was a medieval panacea, although it is now sold primarily as a novelty. There are several different brands of goldwasser, some of which have alternate flavorings such as of Schwabacher Goldwasser, a Swiss cinnamon schnapps. Enjoy this soufflé with The Rothschilds (1940) in which James is played by Albert Lippert

Soufflé Rothschild
Special Equipment
6-cup soufflé mold

Ingredients
4 TB Danziger goldwasser 1 cup finely grated candied cherries 1/2 cup sugar 1/2 cup flour l 1/2 cups half & half cream 5 egg yolks	1 tsp vanilla butter granulated sugar 6 egg whites 2 TB sugar
Instructions
Soak cherries in goldwasser for 15 minutes. Mix sugar, flour and salt together in a saucepan. Add cream and whisk over low heat until mixture thickens. Remove from heat. Add a little of the heated sauce to egg yolks. Then whisk in yolk mixture to cream mixture. Add vanilla, cherries, and goldwasser. Let cool to room temperature. Butter a 6-cup soufflé mold and sprinkle it with sugar. Preheat oven to 400º F. Beat egg whites until they begin to froth. Gradually beat in 2 TB sugar until they form stiff peaks. Fold I cup of egg whites into custard. Then fold custard into remaining eggs whites. Fill soufflé mold with custard mixture. Bake for 15-20 minutes or until top of soufflé is golden.