RASPBERRY SOUFFLÉ
- ½ pint (1 cup) raspberries
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 4 tablespoonfuls water
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 3 tablespoonfuls cream
- 2 eggs
Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.
Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.
Serve at once.