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French Souffle

Put into a clean saucepan over the fire a piece of butter, the size of a small egg, and stir it, with two table-spoonfuls of flour. When thick (it must not brown), have ready half a pint of boiling milk and two table-spoonfuls of cream, and stir the whole together. Pour it into a bowl when smooth and thick, and flavour with maraschino, noyeau, or to taste. Beat up the yolks of five eggs, with two ounces of pounded sugar; add them, with the whites of eight eggs whisked to a stiff froth, and bake carefully in a souffle dish. Time, about one hour. Probable cost 1s. 3d. for this quantity.