A fine apple soufflé

(Recipe #23, pages 166 – 167)

Ingredients: good cooking apples, preserves for filling them, ¼ pound of butter, ¼ pound of flour [a little less than 1 cup], ¼ pound [1/2 cup] of sugar, 6 eggs, ¼ quart [1 cup] of milk, and the peel of half a lemon.

Peel the apples and remove the core from the bottom, leaving the stem end untouched. Fill the hollow with preserves and place the apples next to each other on a heatproof dish. Then melt half the butter, add the flour and milk, and stir over heat until the dough no longer sticks to the pot.

Meanwhile cream the rest of the butter, add the egg yolks, sugar, lemon peel, and the cooled dough; when everything has been well mixed, gently fold in the stiffly beaten egg whites and pour it over the apples.

Place the soufflé in a moderate oven immediately and bake for 1 hour; send it to the table in the same dish.

The apples may also be quartered, 3 ounces of washed currants scattered among the quarters, and the apples topped with the dough.

Serves 8–10.

Translated by David Green.

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