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5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the
bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the
eggs, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and
add to it the other ingredients. Add vanilla and the whites of the eggs whipped to a stiff froth,
and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve
immediately. If the Soufflé is baked in a cake tin, a serviette should be pinned round it before
serving.
Delicious taste!
Bon apetit!
bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the
eggs, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and
add to it the other ingredients. Add vanilla and the whites of the eggs whipped to a stiff froth,
and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve
immediately. If the Soufflé is baked in a cake tin, a serviette should be pinned round it before
serving.
Delicious taste!
Bon apetit!
