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Lemon Souffle Pudding

Chop fine three ounces of butter and work it into about one-half pound of flour. Pour one and one-half pints of milk into a saucepan, and when almost boiling, stir the flour and butter into it. Continue stirring over the fire until it thickens, then beat up the yolks of seven eggs and six ounces of sugar and stir them into the flour and milk; pour the mixture into a shallow pan, whip well, let it stand till cold and then beat the whites of seven or eight eggs to a stiff froth. Turn the pudding into a buttered mould, allowing plenty of room for swelling, cover and steam for an hour and a half, keeping the water under the steamer boiling all the time. When removed from the steamer, dip the mould into cold water for a moment, take it out, let stand for one minute, and then turn the pudding onto a hot dish. Serve brandy sauce with it.