Spanish Soufflé

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ cup butter.
  • ½ cup stale bread crumbs.
  • 1 cup milk.
  • 2 tablespoons sugar.
  • 3 eggs.
  • ½ teaspoon vanilla.

    Method

    Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake as Fruit Soufflé.