(Recipe #10, page 164)
Crumble about 15 pieces of zwieback, moisten the crumbs with milk, add 2 ounces of creamed butter, 6–8 egg yolks, and 2 ounces of granulated sugar [1/4 cup], and finally fold in the beaten egg whites.
Coat a soufflé dish with butter and zwieback crumbs, cover the bottom with fresh fruit compote or preserved fruit. Bake the soufflé in the oven for ½–¾ hour and send to the table.
Translated by David Green.
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