ORANGE SOUFFLE
3 eggs, 2 tablespoons sugar, £-cup orange juice, grated rind of 2 oranges 11 gills milk, £oz gelatine, 1 orange and a little cream for garnishing. Beat the yolks of the eggs and the sugar over a saucepan of boiling water and whisk until it becomes thick and the eggs are cooked., Re- • move the basin from the steam, add Add the milk, and when almost se,t add the stiffly-beaten white of eggs, and pour into the souffle mould. Peel the extra orange. Repiove all pith and pips, break -it into its natural divisions, and arrange them in a circle on the top in the centre of the souffle. Decorate with whipped cream.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19311224.2.54.5
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 105, 24 December 1931, Page 7
Word Count
115ORANGE SOUFFLE Rotorua Morning Post, Volume 1, Issue 105, 24 December 1931, Page 7
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