Orange SoufflÉ Recipe

1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tablespoonful of vanilla
Yolks of six eggs
Put half the cream in a double boiler over the fire; when hot, add the eggs
and sugar beaten until light. Cook a minute, and cool. When cold, add one
small bottle of marrons broken into quarters and the syrup from the bottle,
the sherry and vanilla. Freeze, stirring slowly. When frozen, stir in the
remaining cream whipped to a stiff froth. Pack in small molds in salt and
ice as directed. These should freeze three hours at least.
This will make twelve small molds.

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