2520—Fruit Soufflé in a Croustade

Line a round, shallow, well-buttered, No. 2393, Croûtes et Croustades-mould with a very thin layer of sugared paste. Spread some vanilla-flavoured, stewed apples on the bottom, and upon it lay a garnish of various seasonable fresh stewed fruits—quartered if large. The mould ought now to be half-filled.

Fill it up with a vanilla-flavoured soufflé preparation, and cook it in a moderate oven for about twenty-five minutes.

On withdrawing it from the oven, carefully turn it out on a dish; pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving.