Reference > Farmer's Cookbook > HOT PUDDINGS > Spanish Soufflé
  Fruit Soufflé Chestnut Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Spanish Soufflé

1/4 cup butter
2 tablespoons sugar
1/2 cup stale bread crumbs
3 eggs
1 cup milk
1/2 teaspoon vanilla

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fruit Soufflé Chestnut Soufflé  
 
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