No. 1335 Gateau Soufflé à l’Essence de Ponche.
Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, made as for crème au maresquin (No. 1251), to which you have added two glasses of essence of punch, pour round the gateau and serve.
The above mixture may be baked in twelve small moulds and dressed in pyramid, but then they would require more sauce.