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Four Eggs

Ingredients.

One ounce of Butter.

One ounce of Flour.

Salt. One gill of Milk.

One dessertspoonful of Castor Sugar.

Half a teaspoonful of Essence of Vanilla.

Butter a pint-and-half soufflé-tin; tie a band of buttered paper round the tin, coming two inches above it. Melt an ounce of butter, add to it an ounce of flour, mix them well together, and add the castor sugar and milk; stir this over the fire till it thickens. Then take it off the fire, and add, one at a time, the yolks of three eggs, beating all well together. Put a pinch of salt to the four whites of egg, whip them to a stiff froth, and stir lightly to the mixture; add the vanilla essence, pour it all into the buttered tin, and steam from twenty to thirty minutes. Turn it out on to a hot dish, and pour some wine sauce or custard sauce round it.