(Recipe #4, page 163)
Ingredients: 2 ounces of rice, 1 quart of milk, 4 eggs, sugar rubbed with lemon peel to taste.
After scalding the rice thoroughly, simmer it slowly with milk, sugar, and lemon peel until it is thick, then stir in 4 egg yolks. Carefully fold the stiffly beaten egg whites into the dough and place it the dish with a meringue crust, prepared as follows:
Beat the whites of 5 eggs to stiff peaks, then slowly fold in ½ pound of powdered sugar [2 cups]. Coat a deep porcelain dish with half of the meringue. Put the dish in a moderate oven and bake until the meringue browns lightly and is quite firm. Pour the cooked rice over the meringue, put the other half on top, and place the dish in a moderate oven again.
When the soufflé has risen and the top has browned lightly, it must be served immediately. If desired, it may be decorated with pieces of fruit jelly.
Translated by David Green.