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Souffle, Coffee

Melt two ounces of flour in a stewpan, then add gradually and mix in smoothly six ounces of flour, a pinch of salt, half a pint of strong coffee, and half a pint of cream. When the mixture leaves the sides of the pan, cool, and add off the fire the yolks of six eggs and ten ounces of sugar. Whisk the whites of nine eggs till firm, stir them lightly but thoroughly into the preparation, and finish as directed in SOUFFLE.