Make a croustade eleven inches in diameter, and three and three-quarters in height; put round it three sheets of buttered paper, and bake it.

Take twelve glasses of boiling milk, in which infuse whatever ingredients you may think proper, such as vanilla, coffee, orange-flowers, etc. (the proportions will be found under the different articles). In the meantime, wash a pound of rice thoroughly in warm water, then put it into a saucepan of cold water, and when it has boiled a lew minutes, strain the rice, and put it with your infusion into another saucepan, and set it again on the fire; as soon as it boils, place the saucepan on hot ashes, that the rice may burst gradually; in three-quarters of an hour, add a pound of powder-sugar, three-quarters of a pound of fresh butter, and a pinch of salt, stir them well in; put fresh hot ashes under the saucepan, that the rice may be kept constantly simmering for an hour, by which time it ought to be perfectly soft, and should be rubbed through a bolting-cloth quickly, like a puree; put this into another saucepan over hot ashes, to keep it warm. Take sixteen eggs, separate the yolks and whites, beat the former well, and whisk the latter till nearly firm; then mix the yolks with the rice (taking off the ashes); the preparation ought to be of the same consistence as a cream palis-siere; add, at first, a quarter, and afterwards the whole of the whites; stir them in as lightly as for biscuit paste; the whole be-ing thoroughly amalgamated, pour it into the croustade, and place it in a moderate oxen for two hours and a half; when done, cover a baking tin with red cinders, on which place the souffle the moment it is taken out of the oven; this prevents its falling, whilst you mask it with powder-sugar, and glaze with the salamander; carry it into the dining-room on a tin, have a dish ready with a napkin folded on it; place the souffle on the dish, and let it be served immediately. Remember that a souffle cannot be served too quickly.