Preparation of Soufflé Tin or Mould: Grease with clarified butter or a tasteless cooking fat. If to be steamed, tie a double band of greased paper to come 3 in. above the top and half-way down the side of the tin, to support the mixture as it rises. The cut edges of the paper should be at the top. Cut a circle of greased paper for the top of the tin to prevent condensing water dripping on to the soufflé during steaming.