LEMON SOUFFLE.
Mix the grated rind of one lemon with one tablespoonful of sugar. Melt 1 one ounce of. butter, add one ounce of hour and stir over gentle heat for two minutes, without allowing them to brown. Pour in one and a-half gills of milk and stir until the mixture becomes smooth and begins to diraw away from, the sides of the pan. Remove tlie pan from the fire, add a pinch of salt and the lemon and sugar mixture, with one teaspoon tilt of Jeinon juice. Now -add the yolks of three eggs, one at a time, beating the mixture well between each addition. At the last moment fold in the stiffly-beaten whites of the three eggs, three-parts fill a greased souffle disli with the preparation, and bake in a good oven until the souffle rises and becomes • nicely browned. Sprinkle lightly with sugar and serve at once.
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Bibliographic details
Hawera Star, Volume XLVII, 1 September 1928, Page 17
Word Count
150LEMON SOUFFLE. Hawera Star, Volume XLVII, 1 September 1928, Page 17
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