Soufflé (Egg)

Instructions

1. Beat the whites and yolks of 6 eggs separately.
2. Add the yolks to 6 tablespoonfuls of sifted sugar, with the lemon juice and peel and a little nutmeg.
3. Lastly, just before putting it in the oven, add the whites, which must be a perfect froth.
4. Mix all thoroughly but lightly, and only just before you want it, as it cannot stand a minute or the yolks will sink.
5. Bake. When baked it ought to be a frothy brown sponge. It takes ten minutes.
6. Serve immediately.