Rice soufflé

(Recipe #3, pages 162 – 163)

Ingredients: ½ pound of rice, ¼ pound of butter, 8 eggs, ¼ pound of sugar 2/3 cups], lemon peel and cinnamon, a few pieces of ground zwieback, ¼ pound of washed and seeded raisins, and 1 quart of milk.

Boil the rice in water for a few minutes, drain it, and set it on the stove in boiling milk without stirring until it is done and stiff; allow it to cool a bit. Then cream the butter, add egg yolks, sugar, seasonings, rice, zwieback, and raisins. Fold the beaten egg whites in and bake the soufflé for an hour.

Serves 10 – 12.

Translated by David Green.

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