No. 1319 Souffle glacé au Curaçoa.
Proceed exactly as in the last, only using curaçoa instead of a white liqueur; place it in a middling-sized silver soufflé-dish, surround it with a band of paper, sprinkle crushed ratafias over the top, place it in the box, which cover and bury in ice, and salt eight hours; when ready to serve take off the band of paper, and dress it upon a napkin on a silver dish.