Soufflés.—Prepare a pound of spinach
as before, and, when sieved, put it into a basin with
the yolks of three raw eggs, a pinch of white pepper,
a dust of sugar, two tablespoonfuls of stiffly-whipped
cream, and the whites of four eggs whisked to a stiff
froth; mix this all lightly together, pour the mixture
into previously oiled, dried, and papered soufflé cases,
put a tiny pat of butter on each, and bake twelve
to fifteen minutes in a moderate oven. Serve directly
they are cooked with a dust of browned breadcrumbs
on each.