Prepare a crust or croustade of pâte fine (No. 1136), or water paste, by
lining a raised pie-mould with it, filling with bread-crumbs, and
finishing the edges as for a raised pie; bake it (of a very light brown
colour) about an hour in a moderate oven, when done empty out all the
bread-crumbs without taking it out of the mould, then tie a band of
buttered paper (four inches wide) round the top, and put it by until
wanted. Put half a pound of butter in a stewpan, with which mix three
quarters of a pound of flour without melting it, in another stewpan have
rather more than a quart of milk, into which, when boiling, put two
sticks of vanilla, place a cover upon the stewpan and let it remain
until half cold, then take out the vanilla, and pour the milk upon the
butter and flour, stir over a sharp fire, boiling it five minutes, then
stir in quickly the yolks of ten eggs, and sweeten with half a pound of
sugar; when cold, and an hour and a quarter before you are ready to
serve, whip the whites of the ten eggs very stiff, stir them in with the
mixture lightly, pour it into the croustade, and bake about an hour in a
moderate oven, if going too fast, and liable to be done before required,
open the oven door, as it ought to be served the moment it is done;
when ready to serve take it from the oven, detach the band of paper,
take it from the mould, dress it upon a napkin on a dish, and serve
immediately.
These soufflés may be baked in a silver soufflé-case, if preferred, they
will take considerable less time in baking, but fall quicker after being
taken from the oven; any liqueur or spirits even may be introduced in
soufflés of this description if approved of.