Semolina or rice flour soufflé

(Recipe #6, page 163)

Ingredients: ½ pound of coarse semolina [1-1/3 cups], 5/8 quart of milk [2.5 cups], 7 ounces of butter [14 TBS or .875 cups] plus 2 ounces of fresh suet (or just 7 ounces of butter), 7 eggs, 3 ounces of sugar [1/2 cup], 6–8 finely ground almonds, and a bit of salt.

Boil the semolina in the milk with part of the butter, stirring constantly, until it is very stiff; let it cool a bit. Then cream the rest of the butter, add egg yolks, sugar, almonds, and the semolina; when the dough is thoroughly mixed, fold in the stiffly beaten egg whites. If you wish a fancier soufflé, layer any kind of marmalade or fruit jelly with the dough in the mold.

Bake the soufflé for 1 hour, send it to the table in its mold, and sprinkle it with cinnamon and sugar.

Serves 10–12.

Translated by David Green.


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