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Cream Souffles

Put four tablespoonfuls of flour into a saucepan with four ounces of butter and stir over the fire until it is well-mixed, then pour in by degrees one pint of cream, and continue stirring until it boils. Turn the mixture onto a dish and leave it until cool. Warm four ounces of butter and beat until creamy, then beat in gradually the yolks of ten eggs and three ounces of vanilla-sugar. Whip the whites of six eggs to a stiff froth and stir them with the other eggs into the cooled mixture. Butter the interior of a souffle mould thick and strew it over with breadcrumbs, shaking out the superfluous ones; pour in the mixture and tie a sheet of buttered-paper over the top. Place the mould in a saucepan, pour round it boiling water to three parts its height taking care not to allow any to go into the mould, and boil it gently at the side of the fire for three-quarters of an hour. When the mould is cooked, turn it onto a hot dish, and serve without delay.