2 tbsp butter
2 tbsp flour
2 cps scalded milk
1 - With 2 tbsp butter, creamed, mix until smooth 2 tbsp flour, and add gradually 2 cps scalded milk
(or 1 cp each milk and cream)
2 - After cooking it in a double boiler for 5 minutes, stir in the yolks of 4 eggs which have been beaten until thick.
3 - Then, taking the mixture from the heat, fold in the whites of the eggs, which haven been beaten until thick.
4 - Let the souffle' bake until firm in individual molds or 1 larger dish, well buttered, in a slow oven.
5 - With it may be served a white sauce well seasoned with paprika and celery salt.