Recipes > Desserts > Souffles > Beignet Souflé

Beignet Souflé


  • 1/2 pint milk
  • 1/2 tablespoonful butter
  • 1 tablespoonful sugar
  • 1 cup sifted flour
  • 2 whole eggs and the yolks of 2


Boil the milk with the butter, sugar and add by degrees, while boiling, the flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with the eggs and yolks; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.


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Desserts and Salads (1920).

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