Convent soufflé

(Recipe #8, page 164)

Ingredients: 7 ounces of fine flour, ¼ pound of sugar [1/2 cup], ¼ pound of butter, 2 ounces of ground almonds, 4 eggs, ⅜ quart of milk [1-1/2 cups] flavored with vanilla or lemon peel.

Place all the ingredients on the stove and stir to form a thick cream. Then cream another ounce of butter, add 5 egg yolks, combine it with the cream, stirring vigorously; fold in the stiffly beaten egg whites, and bake at moderate heat in a mold or deep bowl for 1 hour.

Serve with preserves or good compotes.

Serves 6–7.

Translated by David Green.

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