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Classic
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page 248
powdered (or you may use already powdered sugar), then to be worked with a
wooden spoon for an hour, but only in one direction. Squeeze the juice from six
lemons over a strainer and mix in. Beat 16 whites and stir them in gently. Then
bake, but strew no sugar on the soufflees.
Chocolate soufflee.
Dissolve half a pound chocolate in a pint boiled wellwater. When all dissolved
add to it one quart cream and half a pound sugar, and let it boil 15 minutes
while stirring all the time. Now separate the whites from ten eggs, and beat the
yolks thoroughly in a deep dish; pour on the hot chocolate; let it boil again
for a minute, while stirring until it thickens. Pour it up and let it cool; now
beat six whites and mix them with a little sugar; stir this gently into the
chocolate when cooled. Pour the batter on silver or porcelain plates and put in
a pretty hot oven.
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