Semolina SoufflÉ Recipe

Take the whites of six eggs and beat them stiff, doing first one and then
another, adding to them three soup-spoonfuls of powdered sugar and three
sticks of chocolate that you have grated. If you have powdered chocolate
by you, use that, and taste the mixture to judge when it is well
flavored. Mix it all well in a cool place. To do this dish successfully,
make it just before you wish to serve it.
[_Mdlle. Lust, of Brussels_.]

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