26 Beignets Souffles Recipe

Boil 3 ozs. of butter in 1/2 a pint of water and add flour enough to

make the mixture stiff enough to leave the sides of the pan, then add

the yolks of three eggs and beat the mixture well. When cold, add the

whites of the eggs, beaten to a stiff froth, with one dessertspoonful of

sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at

once. Grated cheese and cayenne pepper may be substituted for the sugar

and vanilla.

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