Note 132 — Chapter XIX
Reading edition
This is given to every description of soufflé in the same manner as to Savoy or sponge-cakes, by mingling gently with the other ingredients the whites of eggs whisked to a solid mass or snow froth,—that is to say, that no portion of them must remain in a liquid state. For the proper mode of preparing them, see commencement of the chapter of Cakes, page 540: soufflé-puddings are rendered light in the same manner, and steamed instead of being boiled.