1/4 cup of butter. 4 ounces, or one cup of bread crumbs. 1/2 cup of flour. 1 1/2 cups of milk. The grated rind of one half a lemon. 1/2 cup of cream. 3 eggs. 1/2 teaspoonful of salt. 6 ounces of stoned cherries. 1/2 cup of sugar. Glacé cherries.

Melt the butter, add the flour and salt and cook until frothy; add the milk and cream gradually, let cook a few moments and then add the crumbs, the grated rind and the yolks of the eggs, beaten and mixed with the sugar, and lastly the stoned cherries and the whites of the eggs, whisked to a stiff froth. Turn into a buttered mould, decorated with glacé cherries, and steam an hour and a half. Turn on to a hot dish and serve with wine sauce or a fruit purée. This soufflé may be baked and served from the baking dish. Is best baked.