Flour soufflé

(Recipe #7, pages 163 – 164)

Use the same dough as for sponge pudding (section VIII, no. 17) and bake it for 1 hour. Before folding in the egg whites, stir in 3 ounces of 2-day-old grated white bread.

Serves 12–14.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s