Potato soufflé

(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.

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