Spanish Soufflé

Ingredients

• ¼ cup butter
• ½ cup stale bread crumbs
• 1 cup milk
• 2 tablespoons sugar
• 3 eggs
• ½ teaspoon vanilla

Steps

1. Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.

More recipes with butter, breadcrumbs, milk, eggs or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.