No. 1348 Soufflé au Cerises.
Prepare a soufflé mixture as before, giving it the flavour of orange-flowers; when the whites of eggs are well mixed, add a pound of cherries prepared thus: procure them not too ripe, take out the stones, and put them into a sugar-pan with half a pound of sugar, stew them until surrounded with a thickish syrup, then turn them out upon a sieve to dry, stir them into the soufflé lightly, pour in your croustade, and bake it a short time longer, as the cherries will prevent the soufflé rising so quickly.