11. Egg and Mushroom Souffle.
Boil one ounce of semolina in one cup of milk till quite thick, take it off the fire, stir into it while hot a piece of butter the size of a walnut; let it get cool. When nearly cold, stir in three well beaten eggs, yolks and whites separately, the whites beaten to a stiff froth. Add Nepaul pepper and salt to taste. Well butter a plain border mould, fill the mixture in, let it bake till well set and of a nice colour. Have ready some mushrooms, prepared thus—pick and skin them, and fry them in plenty of butter, and pepper and salt, till quite soft and done. Turn out your soufflé on to a paper, and fill in the centre with the fried mushrooms; sprinkle over the whole a little chopped parsley. Serve very hot.