PEACH SOUFFLÉ
- 6 ripe peaches
- 4 heaping tablespoonfuls (4 ozs.) sugar
- ½ pint (1 cup) water
- 2 heaping tablespoonfuls (2 ozs.) flour
- 1 heaping tablespoonful (1 oz.) butter
- ¼ pint (½ cup) milk
- 3 eggs
- 1 egg white
Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.
Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes.
Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.
Put into a buttered earthenware dish and bake for half an hour.
It may be steamed for three-quarters of an hour.