_Ingredients._—4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful
of flour, 3 oz. of the best chocolate. _Mode._—Break the eggs,
separating the whites from the yolks, and put them into different
basins; add to the yolks the sugar, flour, and chocolate, which should
be very finely grated, and stir these ingredients for 5 minutes.
Then well whisk the whites of the eggs in the other basin until they
are stiff, and, when firm, mix lightly with the yolks till the whole
forms a smooth and light substance; butter a round cake-tin, put in
the mixture, and bake in a moderate oven from 15 to 20 minutes. Pin
a white napkin round the tin, strew sifted sugar over the top of the
soufflé, and send it immediately to table. The proper appearance of
this dish depends entirely on the expedition with which it is served;
and some cooks, to preserve its lightness, hold a salamander over
the soufflé until it is placed on the table. If allowed to stand
after it comes from the oven it will be entirely spoiled, as it falls
almost immediately. _Time._—15 to 20 minutes. _Average cost_, 1_s._
_Sufficient_ for a moderate-sized soufflé. _Seasonable_ at any time.