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SOUFFLE, POTATO (au Citron)

Bake a dozen potatoes in the oven; when they are well done, open them, scoop out the most floury part, and mix it with half a pint of cream that has boiled and in which you have infused the peel of a lemon; to this add a little sugar, a large piece of butter, and a little salt--the taste of the sugar, however, must predominate; yet observe that the less sugar you use the lighter the souffl will be. Now break six eggs, throw the yolks of four only into the potatoes, beat the six whites, which pour gently with the above preparation into a dish-dish, add to it an ounce of fresh butter, and put it into the oven, which must not be too hot. When the dish is done enough, powder a little sugar over it, and use the salamander. Souffls must be served up the moment they are ready, for they are liable to sink.