Put a half a pound of tapioca in a stewpan, with three pints of milk and
a quarter of a pound of fresh butter, and when boiling add the rind of
two lemons, free from pith, tied in a bunch, boil until the tapioca is
rather stiff and well done, then take out the lemon and stir in the
yolks of twelve eggs very quickly, stir another minute over the fire to
thicken a little, and put by until cold; when ready, whip the whites of
the eggs very stiff, stir them lightly with the tapioca, bake and serve
as for the other description of soufflés.