Sour cherry soufflé

(Recipe #21, page 166)

Soak ¾ pound of stale white bread without crust in milk and stir it thoroughly. Then cream a knob of butter the size of an egg, and add 9 egg yolks, some ground almonds, a few bitter lemon peels, 2–3 tablespoons of sugar, bread [from above], beaten egg white, 1 pound of pitted sour cherries mixed with sugar, and bake for an hour.

Serves 9–10.

Translated by David Green.

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