POTATO SOUFFLÉ

2 oz. of butter
4 eggs
1/4 lb. of castor sugar
1/2 oz. of ground almonds (half bitter and half sweet)
6 oz. of cold boiled and grated potatoes
and 1-1/2 oz. of sifted breadcrumbs

Cream the butter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise. Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth. Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.