Home › The Principles of Cookery › Apricot Souffle

Apricot Souffle

Pare, stone, and slice one dozen large ripe apricots. Place them in a saucepan with three table-spoonfuls of sifted sugar and three of water. Let them simmer gently until reduced to a pulp, then mix in very smoothly three table-spoonfuls of ground rice or flour, a piece of butter the size of a walnut, and a breakfastcupful of cream or new milk. When the liquid boils pour it out and add to it the yolks of six eggs. Well oil the souffl-tin, and at the last moment add the whites of the eggs beaten to a firm froth. Bake in a quick oven, and let the souffl be served directly it is taken out, or it will be spoilt both in taste and appearance. Time to bake, half an hour. Probable cost, 2s., if made with milk; apricots, 2d. each. Sufficient for a moderate-sized tin.