Prepare a soufflé mixture as before, giving it the flavour of
orange-flowers; when the whites of eggs are well mixed, add a pound of
cherries prepared thus: procure them not too ripe, take out the stones,
and put them into a sugar-pan with half a pound of sugar, stew them
until surrounded with a thickish syrup, then turn them out upon a sieve
to dry, stir them into the soufflé lightly, pour in your croustade, and
bake it a short time longer, as the cherries will prevent the soufflé
rising so quickly.