mixture into it, when on the point of being
placed into the oven, add the whites of the
eggs thoroughly whisked; the pan must be only
half filled, as it will rise very high; it must be
served immediately it is taken from the oven,
even in passing to the dinner table a salamander
should be held over it, to prevent its falling and
becoming heavy and unsightly. The French
flavour a souflé with orange flour-water or
vanilla, and the rind of a Seville orange is sometimes substituted for the rind of a lemon; there
are dishes made expressly for souflés.
A PLAIN SOUFLE.
Mix well together six ounces of rice-flour, arrowroot, or tous les mois, with half a pint of milk flavoured with essence of almond and lemon peel, or orange-flour water, let it thicken over the fire, stirring to keep it smooth, sweeten with white sugar, add the beaten yolks of five eggs, proceed as in the last receipt, adding the whisked whites at the moment of placing the souflé into the oven; if there happen to be no souflé dish, a cake-tin may make a tolerable substitute, a paper fringed should then line the
