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Classic
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page 245
put it back into the pan immediately to become thick during constant stirring.
It is now taken off to be cooled, while still stirring. When cold stir in 6
beaten whites and a little sugar. Then pour it up on a dish and cover it with
fine sugar. Now the soufflee is ready to be put into the oven, not too hot,
there to remain till it begins to rise.
Boiled soufflee.
Half a pound butter, as much sugar, and 10 yolks. Work this well over the fire,
heating it, but without boiling. Then cool it and stir in the whites, first
beaten quite hard until frothy, also the juice of 2 lemons and the peelings of
one. Put in a covered mould, which place in water and boil 1 hour.
Soufflee of sour cream.
Beat 1 pint sour cream very thoroughly with 2 ounces sugar, 6 yolks (1 at a
time), and lemon or vanilla. Let it be brought to boiling, while stir-ring, but
take care that it does not curdle. When cold stir in
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