4 ozs. butter
4 ozs. sugar
4 ozs. chocolate
4 ozs. almonds
6 eggs
1 white
2 table-spoons finely chopped candied orange and citron
Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds and the melted chocolate. Beat all together ten minutes. Add the chopped peel, and the whites beaten to a stiff froth. Pour into a buttered mould and steam for one and a half hours.
Cream Soufflé
2 table-spoons fine flour
4 ozs. butter
¹⁄₂ pint cream
5 eggs
1¹⁄₂ ozs. sugar
1 tea-spoon vanilla or 1 table-spoon maraschino
Stir the flour with 2 ozs. of butter over the fire till smooth. Add the cream, and stir continually till it boils. Set aside to cool.
Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites whipped to a stiff froth. Pour into a buttered mould. Steam over the fire for three quarters of an hour.
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.