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Lemon Souffle

Stir one ounce of flour into one ounce of warmed butter; when entirely smooth mix in one pint of milk previously sweetened with one tablespoonful of sugar, grate in the rind of a small lemon, and stir the mixture over the fire until it is thick. Remove the saucepan, stir in gradually the beaten yolks of three eggs, beat the whites of four eggs to a stiff froth, then mix them lightly with the rest. Butter a pudding mould, tie a strip of paper round the outside to prevent the souffle coming over it as it rises, pour the preparation into the mould, stand it in a saucepan with boiling water to half its height, and allow it to simmer by the side of the fire until sufficiently firm to turn out. Make a sauce as follows: Boil two tablespoonfuls of crushed loaf sugar in one teacupful of cold water for ten minutes, then put in the strained juice of a lemon. Mix one teaspoonful of flour with one wineglassful of sherry, mix it with the syrup and stir it over the fire until thickened. Turn the pudding out onto a dish, pour the sauce over, and serve.