A Soufle

Ingredients

• 0.5 pint cream
• 0.5 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. Warm half a pint of cream and half a pint of new milk together in a clean saucepan. Meanwhile, make a smooth batter with the rice-flour or potatoe-flour and stir it into the milk. Let it simmer, stirring constantly until it thickens.
2. Remove from heat and stir in the fresh butter, white sifted sugar to sweeten, and a little grated lemon peel.
3. Stir the well-beaten yolks of six to eight eggs quickly into the mixture. Butter the pan and pour the mixture into it.
4. When the pan is on the point of being placed into the oven, add the whites of the eggs, thoroughly whisked. The pan must be only half filled, as the soufle will rise very high.
5. Bake until risen and golden. Serve immediately upon removal 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.