Dilute ⅛ lb butter and ½ glass flour with 2 glasses cream. Add ½ ground vanilla bean and bring to a boil 2–3 times. Remove from the heat and add ¼ glass sugar, 4 egg yolks, and then 4 beaten egg whites. Prepare 8 small skillets, heat them until burning hot, grease them with butter, and place them on top of the stove. Divide the prepared mixture among the 8 skillets. Bake the soufflés in the oven and turn them out onto a platter, interlayering them with jam. Beat 4 egg whites and spread over the soufflé. Strew with sugar and bake for 5 minutes.
Soufflés, baked and arranged in this manner, may be served without the meringue. In that case, douse them with rum sauce or with a cold syrup prepared from 2 glasses red wine and ½ glass sugar.