Souffles in Cases with Vanilla or Orange—Small

Put into a vessel four spoonfuls of flour, a pinch of fecula, four spoonfuls of sugar and a grain of salt; dilute with two and a half gills of milk, then strain it into a saucepan, adding a lump of butter the size of an egg and a piece of vanilla; stir on a slow fire until it comes to a boil and when smooth reduce until it detaches easily from the saucepan, then take out the vanilla and let the preparation get almost cold before stirring in another piece of butter and five to six egg-yolks one after the other, while continuing to beat briskly; lastly add the beaten whites and three spoonfuls of whipped cream. With this mixture fill some souffle cases (Fig. 584) two-thirds full, range them on a small baking sheet and place in a slack oven to cook for twenty minutes. Serve just as quickly as they leave the oven.

With Orange.—Instead of vanilla, flavor the souffles with two tablespoonfuls of orange sugar (No. 3165).