Ingredients
1/4 lb. ratafia biscuits
2 whole eggs and 2 extra egg yolks
grated rind of half a lemon
a few glace cherries and a little shredded angelica
3/4 pint milk
1 tablespoonful castor sugar
a tablespoonful each of sultanas and of chopped citron
Directions
To serve 4
Sufficient stale Savoy fingers to line your souffle mould, which should be the pint-and-a-half size.
Grease your souffle dish with butter, and line the sides with stale Savoy biscuits — or failing these, stale sponge cakes cut in thin slices lengthways; arrange at the bottom of the mould a layer of the sultanas, mixed with the chopped citron, cherries and angelica, and on this place the ratafias broken small and any trimmings left over from the Savoy biscuits or sponge cakes.
Beat together the eggs, extra yolks and sugar, and when the
sugar is dissolved, beat in the milk slowly, and strain into the mould.
You may now either cover with buttered paper and steam
gently for an hour, or place in a not too fierce oven and bake for a similar length of time.
Serve with whipped cream, or with a little apricot jam warmed.
Notes
The recipe was first published in "Italian Cooking" by Dorothy Daly (London: Spring Books, 1960?). For the complete text visit www.archive.org.... Photo: Wikipedia. |
