(Recipe #12, page 164)
The day before, boil a couple of potatoes in their skins until half done. Cream ¼ pound of butter and stir in 8 egg yolks, ¾ pound of sugar [1-3/4 cups], ½ ounce of ground almonds, including 6 bitter almonds, and lemon peel or cinnamon to taste, as described above.
Stir for a while, then peel the potatoes, stir in 11 ounces of grated potato and 3 ounces of grated white bread, followed by the beaten whites of the eggs.
Bake the soufflé 1 hour in the oven.—Serves 10.
Translated by David Green.