- 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.