Almond Soufflé
4 ozs. almonds
7 eggs
4 ozs. sugar
1 table-spoon lemon sugar
2¹⁄₂ ozs. flour
Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar (see [p. 164]). Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour.