Proceed precisely as in the last, place in a dish of the same
description, and whilst buried in ice make a cover from a meringue
mixture (No. 1218) of four yolks of eggs, very firm, a large spoonful of
which place upon a sheet of paper, forming it round, three inches in
diameter, and the remainder in a paper cornet or horn, cut off the point
of one, leaving a point the size of a sixpenny-piece, with which work a
spiral line round the meringue until you have formed a cover large
enough for the soufflé-case, sift sugar over it, and bake in a very slow
oven; when done turn it gently over in your hand, take off the paper,
empty the interior lightly, and place it to dry in a very slow oven (it
might be made the day before); make a border of pâte d’office upon a
silver dish as for the bombe glacé (No. 1315), bake in a warm oven; when
ready to serve take the soufflé from the ice, take off the paper, stand
it in a dish of ice and salt to reach the rim of the soufflé-case; place
on the cover, which must be quite cold and crisp, and place it in the
oven until the meringue cover is warm, when take it out, stand it in the
centre of your dish, pour half a pint of brandy upon the dish outside of
the border of paste, which set on fire upon its going into the
dining-room.