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One Yolk of Egg (Half ounce of Icing Sugar)

One and a half ounce of Icing Sugar.

Half an ounce of Castor Sugar.

Vanilla. Cream the yolk of egg and icing sugar very well together, flavour and stir in the whites of eggs stiffly beaten. Lightly grease the centre of a silver dish; place on it a round of Genoese pastry, and turn the ice cream on to it, and spread the soufflé mixture smoothly over it. Decorate and dredge with castor sugar. Place in a very hot oven until brown. Serve at once.