Soufflé Royal
¹⁄₂ pint cream
2 table-spoons flour
2 table-spoons powdered sugar
2 table-spoons orange flower water
¹⁄₂ cup pounded almonds
6 eggs
Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard for ten minutes. Add the whites beaten to a firm froth. Mix well and pour into a buttered soufflé dish. Serve as soon as the soufflé has risen. Pounded macaroons may be used instead of almonds.