No. 1349 Soufflé au jus d’Orange et au Zeste praliné.
Prepare a soufflé mixture as before, but when you pour in the milk add likewise the juice and pulp of eight oranges, having previously rubbed the rind of one of them upon two ounces of sugar, pound it fine, place it in the hot closet to dry, and add it as extra sugar to the soufflé, bake and serve as before; a gill of milk less must be used in the above on account of the orange-juice, it would otherwise be too moist.