No. 1337 Soufflé à la Fleur d’Orange.
Proceed exactly as in the last, but infusing an ounce of candied orange-flowers in the milk instead of the vanilla.
No. 1338 Soufflé au Café vierge.
Proceed as for the soufflé à la vanille, omitting the vanilla, and procuring two ounces of green coffee, which place in a stewpan over a sharp fire, keeping them moved until of a very light brown colour, then throw them into the milk when boiling, cover over until half cold, and finish as before directed, passing the milk through a sieve.