Page:Browne - The Plain Sailing Cook Book.djvu/105

 

CUSTARD SOUFFLÉ

• MATERIALS
• 2 tablespoons flour
• 2 tablespoons butter
• ½ cup milk
• 2 tablespoons sugar
• 2 eggs

• UTENSILS
• Saucepan
• Tablespoon
• 2 small bowls
• Dover beater
• Small baking-dish

DIRECTIONS

1. Put the butter in the saucepan, and hold the pan over the fire until the butter melts.
2. Stir the flour into the butter, mixing well.
3. Add ¼ cup of milk to the butter and flour in the saucepan, and stir over the fire until it begins to thicken.
4. Add the remaining milk, and stir over the fire until it boils, then take the saucepan off the fire.
5. Break the eggs, putting the whites in one bowl and the yolks in another.
6. Put the sugar in the bowl with the yolks, and beat together.
7. Add the beaten yolks and sugar to the mixture in the saucepan, and mix well. Put in a cool place to chill.
8. Beat the egg-whites, and "fold" them into the cold cooked mixture.
9. Pour the mixture into a buttered baking-dish, and bake in a slow oven about half an hour.

REMARKS

Serve hot with Hard Sauce (page 100).

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