French Apple Souffle.

Cook ruff cut apples and sweeten to taste. ( See Variations)  Mash half well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon 1 tablespoon of Potato Starch add the whites beaten to a stiff froth. Use a  buttered pudding-dish and bake in a moderate oven 180°C. 350–375°F until done.

I have also done this is a water bath in the oven, Using small creme brulee dishes.

Variations.  I have used Oranges and Limes instead of Leamons. Added Raisins,  Pecans, Brown Sugar and Cinnamon

Enjoy

Chef Murph