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Souffle Of Apples And Rice

(Confectionary.) - (The Lady's Own Cookery Book)







Prepare some rice of a strong solid substance; dress it up all round a

dish, the same height as a raised crust, that is, about three inches

high. Have some marmalade of apple ready made; mix with it six yolks of

eggs, and a small piece of butter; warm it on the stove in order to do

the eggs; then have eight whites of eggs well whipped, as for biscuits;

mix them lightly with the apples, and put the whole into the middle of

the rice. Set it in a moderately hot oven, and, when the souffle is

raised sufficiently, send it up quickly to table, as it would soon fall

and spoil.











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