Sour cream soufflé

(Recipe #17, page 165)

Ingredients: a good quart [4 cups] of thick sour cream, 8 eggs, 4 tablespoons of flour, sugar, cinnamon, vanilla (or substitute grated lemon peel and a pinch of salt).

Beat the cream well, then gradually stir in the egg yolks and other ingredients; fold in the beaten egg whites and bake in a mold for ¾ hour.

Serves 6–8.

Translated by David Green.

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