(Recipe #2, page 162)
Ingredients: ½ pound of sago, milk, 6 eggs, 3 ounces of butter, 3 ounces of sugar, lemon peel to taste, 2 ounces of finely chopped almonds, optionally including 6 bitter almonds.
After scalding the sago, cook it in 1 quart of milk until done and is thick enough not to adhere to the pot; let it cool. Then cream the butter, gradually add the egg yolks, sugar, lemon peel, sago, and finally the beaten egg whites
The lemon and almonds may also be omitted and the soufflé given a taste of vanilla ground with sugar. Bake the soufflé for an hour.