Steamed Soufflée.
- Ingredients—1 oz. of butter.
- 1 oz. of flour.
- ¼ pint of milk.
- 4 eggs.
- 2 dessertspoonfuls of castor sugar.
Method.—Well grease a soufflée-tin with butter.
Fold a half sheet of kitchen paper in three.
Brush it over with melted butter, and fasten it round the top of the tin, letting it come nearly three inches above it.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Mix in the sugar, and beat in the yolks of three of the eggs, one by one.
Add a little flavouring essence.
Beat the whites of four eggs to a stiff froth, and stir them in lightly.
Put the mixture at once into the tin.
Cover it with buttered paper, and steam carefully for half an hour.
When done, it will be firm in the middle.
Turn it quickly on to a hot dish, and serve at once, with [wine sauce] poured round it (see Sauces).