White bread soufflé

(Recipe #9, page 164)

Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish.

When the soufflé is done, coat with jelly (e.g. currant) and top with the stiffly beaten whites of 4–5 eggs combined with sugar; bake it a bit more in the oven until it has set and send it to the table.

Serves 10–12.

Translated by David Green.

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