Break the yolks of twelve eggs in a basin, to which add half a pound of
sifted sugar, beat well with a wooden spoon until becoming quite thick
and whitish; when stir in two glasses of rum and an ounce of potato
flour; whisk the whites of the eggs very stiff, mix them gently with the
mixture, put it upon the dish you intend serving it on, shaping in
pyramid with a knife; and a quarter of an hour before serving place it
in a moderate oven, when done pour a little rum round, which set on fire
and serve immediately. Soufflés au maresquin, noyeau, curaçoa, or
whiskey, are made precisely as the above, omitting the rum, adding two
glasses of one or the other liqueurs instead, and serving without the
fire round it.