Home › Pastry › Six Eggs (Half an ounce of Flour)

Six Eggs (Half an ounce of Flour)

Half an ounce of Flour.

Three ounces of Castor Sugar.

Fifteen drops of Essence of Vanilla.

Put four yolks of eggs into a basin, add the castor sugar, and beat with a wooden spoon for ten minutes; then stir in the flour and vanilla; whisk the six whites of eggs to a stiff froth, and mix lightly to the yolks of eggs. Butter a halfpint soufflé-tin, pour in the mixture, and bake in a quick oven for ten minutes; send to table quickly. If jam is used, it must be put in the centre of the soufflé before it is baked. ( 221 )