Soufflé au Rhum

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Yolks 2 eggs.
  • ¼ cup powdered sugar.
  • 1

Method

Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving-dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s dinners rum is someti