PREPARATION
(Old English Recipe)
Beat 4 ounces (1/2 cup) each butter and finely ground sugar until well creamed (if finely ground sugar is not available, regular granulated seems to do alright). Stir in yolks of 4 eggs, one at a time, beating each one well. Add grated rind and juice of 2 oranges and half a lemon. Put pan over boiling water and whisk until the mixture begins to thicken. Remove from heat and stir in 1 ounce sifted flour and the whites of 4 eggs, beaten to a stiff meringue. Put the mixture into a greased soufflé mold and cover with buttered wax paper. Put mold in pan with boiling water reaching half-way up, and steam in oven for 30 – 40 minutes, or until mousse is firm when pressed. Turn onto a hot dish and serve at once with Orange Sauce*.
*Orange Sauce:
1 ½ gills of milk (tried and think 1 ¼ cups is about right!), 1 ounce of sugar, and the grated rind and juice of 1 orange. Add the beaten yolk of an egg and whisk until the egg begins to thicken, and then place over boiling water and whisk ten minutes. Before serving, add a tablespoon of Maraschino or Curacao.