Lemon Soufflé
1 oz. butter
¹⁄₄ lb. powdered sugar
1 lemon
1¹⁄₂ ozs. flour
5 eggs
Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter and grated rind of one lemon, and beat well together. Stir over the fire till the mixture thickens. Set aside in a basin till cool. Beat the whites to a stiff froth. Whip them lightly in. Steam in a buttered mould for half an hour.