No. 1343 Soufflé au Rhum.
Break the yolks of twelve eggs in a basin, to which add half a pound of sifted sugar, beat well with a wooden spoon until becoming quite thick and whitish; when stir in two glasses of rum and an ounce of potato flour; whisk the whites of the eggs very stiff, mix them gently with the mixture, put it upon the dish you intend serving it on, shaping in pyramid with a knife; and a quarter of an hour before serving place it in a moderate oven, when done pour a little rum round, which set on fire and serve immediately. Soufflés au maresquin, noyeau, curaçoa, or whiskey, are made precisely as the above, omitting the rum, adding two glasses of one or the other liqueurs instead, and serving without the fire round it.