Show black currant souffle have two medium sized souffle dishes take two pounds of black currants add tour four ounces sugar two spoonfuls of 0 water cook to extract the juice and press through a fine sieve melt one ounce of 0 white leal gelatin and add and then whip in half a pint of 0 thick cream place in dishes and fill so plat fiat when the pa per Is removed the souffle lle will be halt an inch beyond the top of 0 the dish keep on ice an hour or two before serving pipe or entirely cover the top with whipped cream |