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| Souffle with fresh apples White loaf without a crust soaked in milk. Egg yolks rubbed with butter, powdered sugar and vanilla, add the squeezed bread, mashed peeled almonds, grated lemon peel and grind for a long time, and then put the beaten egg whites, gently vymeshivayut them with all the weight of peeled small apples, cut them in half. spoon take out the seeds and put the berries in a deepening of the jam. Stuffed apples lay on the bottom of the form, greased and sprinkled with flour and stack on top compounding, smoothing it and bake in oven on low heat for about an hour. Ready soufflé sprinkled with powdered sugar. Serve hot. 6.7 apples. 200 g white loaf. 150 g of oil. 150 grams of powdered sugar. 7 egg yolks, 10 protein, 150 grams of almond crust of lemon, vanilla. Rice Souffle Rice cooked in milk until tender. Pound the yolks until white with butter, powdered sugar and grated lemon crust, add the cooled rice. good grind, then add the beaten whites into the foam and gently vymeshivayut. Nearly so mass divides into two equal parts. In one order, and a buttered form in small portions are placed alternately one and the other side, smoothing and bake for about an hour. Ready souffle covered with a layer of marmalade, jam decorate. 150 grams of rice, 0.3 liter of milk, 100 g butter 160 g powdered sugar, 8 eggs, 100 grams of chocolate, lemon crust. |
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