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. Continue reading

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. Continue reading