Serve with cream.
*With this recipe, I return to the issue of tangled culinary nomenclature—a separate treatise might well be written on the subject of puddings and soufflés. A soufflé, strictly defined, is a hot mixture of butter, flour, and beaten egg whites served directly from the oven. The name for any particular soufflé comes from the added ingredients, either crushed or puréed, or from a liquid or powdered flavoring. Since none of
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