Hot Souffles

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By Isabella Beeton

Published 1861

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Soufflés can be either steamed or baked. The mixture depends for its lightness on the introduction of air incorporated into the egg whites by whisking.

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.