Soufflé—Ground Rice or “Soufflé de Crème de Riz.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Take 2 yolks of egg with about 2 ozs. sugar; beat them well with a little lemon peel grated or essence of lemon; then add 2 teaspoonfuls of ground rice.
  2. Having beaten 5 whites of egg by themselves to a stiff froth, mix them well in and bake.
  3. Serve in a silver soufflé dish.
Original Text
Soufflé—Ground Rice or “Soufflé de Crème de Riz.” (Cataldi.) Quickly made and very little trouble. Take 2 yolks of egg with about 2 ozs. sugar; beat them well with a little lemon peel grated or essence of lemon; then add 2 teaspoonfuls of ground rice. Having beaten 5 whites of egg by themselves to a stiff froth, mix them well in and bake. Serve in a silver soufflé dish. (See another “Crème de Riz,” Ground Rice Steamed, under Rice.)
Notes
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