Home › The Principles of Cookery › Pineapple Souffle

Pineapple Souffle

Blend very gently three ounces of flour and the same of fresh butter in a stewpan over the fire, and add half a pint of milk. Remove the pan to the side of the fire, and put in two table-spoonfuls of thick cream and the beaten yolks of three eggs; add about three ounces of pineapple (fresh or tinned) chopped very small or grated. Then add a little essence of pineapple and the whipped whites of four eggs. Prepare a mould, put the mixture in, and steam for an hour and a quarter. Turn out and serve with a sauce made from pineapple juice and a little Madeira wine, slightly sweetened.