The new century cookery book

Break the eggs into a basin, add the salt and cream, beat them up well, and mix with the sugar and macaroons. Make five or six omelets of equal size with the mixture, insert one kind of jam in the centre of each (about a tablespoonful), roll up, dust them over with sugar, and glaze with the salamander or a hot iron. Cut each in two ; dish up in a circle, and serve quickly. 1643. Omelette soufflee. — 6 yolks of eggs, 10 whites of eggs, 4 oz. caster sugar, \ oz. fécule, flavouring . Put the yolks and sugar into a basin and work them well with a wooden spatula ; add the flavouring and fécule. Whisk the whites to a stiff froth and mix carefully with the yolks. Have ready a buttered plated baking-dish ; dress the mixture on it, pile up as high as possible, shape the sides with the blade of a knife, and make a deep insertion in the centre.. Bake in a moderate oven for about twenty minutes. Dust with sugar, and serve. 1644. Omelette soufflee en Surprise. — A thin piece of Genoise pastry for foundation, the whites of 3 eggs, 1 yolk of egg, 2 oz. fine caster sugar, vanilla flavour, 1 pint cream or water ice. Trim the Genoise pastry to an oval or round shape, according to the shape of dish to be used. Scoop out the centre and fix it on the dish. Cream the yolk of egg with one and a half ounce of sugar ; add a pinch of salt to the whites of eggs and whisk them in an eggbowl till quite stiff. Add the flavouring essence or vanilla sugar to the creamed egg-yolk, and work in gradually the stiff whites of eggs. The ice must be well frozen and placed in the cavity of the genoise. Cover completely with the above preparation, smooth the surface with the blade of a knife, garnish with angelica strips and glace cherries, dredge with sugar, and bake in a fierce oven for four to five minutes. Serve at once. Much of the success of this dish depends upon the swiftness of the operator. 1645. Omelette soufflee au Chocolat — Proceed the same as directed in the recipe No. 1643, omitting the fecula, and add in its place a tablet of grated chocolate (unsweetened preferred). Bake as directed, and serve as soon as it leaves the oven. 1646. Omelette au Rhum. — 6 eggs, 2 oz. butter, small glass rum, 1 tablespoonful of caster sugar and 1 of cream, a pinch of salt. Break the eggs into a basin, add the salt and sugar, beat up well together with the cream and a little rum. Melt the butter in an omelet pan ; when hot pour in the eggs &c. Stir, cook, roll, and brown the omelet to a light colour ; turn carefully on to a dish, dust with sugar, pour the rum round the omelet, light it, and serve quickly. 1647. Savarin d V Ananas — Prepare and bake a bordershaped savarin (No. 1627), place it on a sieve, and soak it well with maraschino syrup. Cook sufficient slices of pine-apple to fill the centre of the border, in the same kind of syrup. Dish up the savarin and fill the centre tastefully with pine-apple slices, decorate with glace cherries ; sauce over the whole with a fairly thick syrup, flavoured with maraschino and apricot marmalade. The dish is then ready for serving, and should be sent to table hot, but when preferred it can be served cold. Apricots or peaches are frequently served in a savarin border, the mode of preparation being the same as for pine-apple savarin.