No. 1341 Soufflé au Macaroni.
Have half a pound of macaroni blanched as directed (No. 130), lay it upon a cloth to drain, and cut it into small pieces, the eighth of an inch in thickness; make half the preparation as directed for soufflé à la vanille, but using an infusion of an ounce of bitter almonds; when it becomes thick over the fire stir in the macaroni, and when again nearly boiling, the yolks of ten eggs, when cold whip the whites, which add to the other ingredients, and finish as where previously directed.