Soufflé au Rhum
A main where yolks 2 eggs and powdered sugar do the work.
contains eggscontains alcohol
Ingredients
US
Metric
- Yolks 2 eggs
- ¼ cup powdered sugar
- 1 tablespoon rum
- Whites 4 eggs
- Few grains salt
Steps
- Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s dinners rum is sometimes poured around soufflé and lighted when sent to table.
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States