Take two pounds of plums, cherries, or red currants and raspberries,
which carefully pick and wash, and boil to a pulp with a pint of water.
Let it slightly cool and then stir in the beaten yolk of an egg and a
little sugar. Strain the soup, which should be served cold.

Fruit Soufflé FRUIT SYRUPS facebooktwittergoogle_plusredditpinterestlinkedinmail