1380. BROWN-BREAD SOUFFLE, A L'ALLEMANDE.
PUT one pound of brown bread-crumbs into a stewpan with a pint of cream, ten ounces of pounded sugar, four ounces of butter, and a little salt, and flavour it with some cinnamon-powder and lemon-sugar. Stir this over the stove-fire until it boils, then remove it, and add the yolks of ten eggs; next, whip the whites quite firm, and mix them in lightly with the preparation, then pour it into the soufflé-case, and bake it in the usual manner; when done, shake some cinnamon-sugar over it, and serve.