Prepare your rice as for a croquette. Keep it of a strong solid substance; dress it up all round a dish, the same height as a raised crust, that is to say, three inches high. Give a pleasing shape to the rice, and let it be levelled smooth; have some marmalade of apple ready, made very thick; mix with it six yolks of eggs and a small bit of butter; warm it on the stove: then have eight whites of eggs well whipped, as for biscuits; mix them lightly with the apples, and put the whole into the middle of the rice; put this into the oven, which must not be too hot. When the souffle is raised sufficiently, send it up, as it would soon lower. If you wish to make a kind of pap, take a spoonful of flour, a pint of milk, a little salt, lemon, and sugar; let the whole boil well and thick, then mix it with the apples and the yolks of six eggs; the whites are to be well beaten, and poured in afterwards; next bake the souffle in the oven. This method is safer than the former, and is not deficient in delicacy.