Lemon Souflé

Boil 1 cup milk or cream with ½ tablespoonful butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into the boiling milk; continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when cold stir ½ tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 8 eggs and the paste (by spoonfuls); stir each part well before another is added; then add the grated rind and juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill the mixture into a well buttered form and bake in a moderately hot oven from 30 to 40 minutes, when done serve at once with wine cream sauce and sprinkle the souflée with powdered sugar.