A Soufle

Ingredients

• 1/2 pint cream
• 1/2 pint new milk
• 4 ounces rice-flour or potatoe-flour
• 2 ounces fresh butter
• white sifted sugar
• grated lemon peel
• 6 whole eggs
• butter

Instructions

1. Take half a pint of cream and the same quantity of new milk and warm them together in a clean saucepan.
2. Meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour and stir it into the milk.
3. Let it simmer, stirring all the time till it thickens.
4. Then add two to three ounces of fresh butter, white sifted sugar enough to sweeten, and a little grated lemon peel.
5. Then take it off the fire and stir quickly into it the well-beaten yolks of six to eight eggs.
6. Butter the pan and pour the mixture into it.
7. When on the point of being placed into the oven, add the whites of the eggs thoroughly whisked.
8. The pan must be only half filled, as it will rise very high.
9. It must be served immediately it is taken from the oven; even in passing to the dinner table a salamander should be held over it, to prevent its falling and becoming heavy and unsightly.
10. The French flavour a souflé with orange flour-water or vanilla, and the rind of a Seville orange is sometimes substituted for the rind of a lemon.
11. There are dishes made expressly for souflés.