Preparation info
    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


  • New milk or cream, pint
  • flour of rice, 4 oz.
  • fresh butter


The admirable lightness* and delicacy of a well-made Soufflé render it generally a very favourite dish, and it is now a fashionable one also. It may be greatly varied in its composition, but in all cases must be served the very instant it is taken from the oven; and even in passing to the dining-room it should, if possible, be prevented from sinking by a h