Gelestine — Three small omelets made with different
jams, sugared and salamandered.
Claremont — Sweet omelet filled with puree of apples,
sugared and salamandered.
George Sand — Sweet omelet filled with salpicon of
fruit and chestnut, sugared and salamandered.
Melba — Sweet puree of fresh raspberries round,
sweet omelet sugar and Idrsch over and
lighted.
Noel — Sweet omelet with cream, cooked mince meat
inside, sugar and rum over and lighted.
Omelette Soufflee.
The manipulation of the ingredients composing
omelette soufflee is the secret of success. The
proportions are about three yolks of eggs and
sufficient fine pow’dered sugar to form a thick
creamy mixture, worked with a wooden spoon till
quite smooth, the flavour required added and five
whites of eggs whipped to a stiff froth, carefully
mixed, placed on a dish dome fashion and decorated,
and quickly baked eight to twelve minutes, according
to size.
A l Absinthe — With absinthe flavour.
A V Orange — With orange flavour and colouring.
A la Vanille — Vanilla flavour.
444
The New Practiced Cookery Guide.
Omelette en Surprise.
Chinoise — Tangerine ice, dome shape, on a fond of
Genoise cake, masked with light omelet souffle
mixture, decorated and salamandered, quarters
of tangerine glace round.
Creole — Pineapple ice on a fond of G-enoise cake,
masked with light omelet souffle mixture,
decorated and salamandered.
Elizabeth — Vanilla ice and crushed crystallised violets
on a fond of Ge noise, masked with light omelet
souffle mixture, crystallised violets on top and
salamandered.
Islandaise — Vanilla ice on a fond of Genoise, masked
with omelet souffle mixture, decorated, a small
barquette (boat shape) almond paste tartlet
fixed on top and salamandered, rum and sugar
poured into boat and ignited.
Jamaique — Rum ice on a fond of Genoise, masked
with rum omelet souffle mixture, salamandered.
My Lady — Rich raspberry ice cream, and sliced
peaches on a fond of Genoise masked with
light raspberry omelet souffle mixture, decorated
and salamandered.
My Lord — Vanilla ice cream and sliced pears on a
fond of Genoise, masked with omelet souffle
mixture, salamandered,
Norvegienne — Cream ice with salpicon of fruit on a
fond of Genoise, masked with omelet souffle
mixture, and salamandered.
Sylph — A mould of strawberry mousse, placed on a
fond of Genoise and maraschino, masked and
Entremets {Sweets).
445
decorated with Italian meringue mixture, and
salamandered.
Vesuve — Strawberry ice and vanilla ice with crushed
candied chestnut on a fond of Genoise, masked
and decorated with omelet souffle or meringue
mixture, a boat shape tartlet of almond paste on
toj3, filled with cherries, salamandered, pour
cognac and sugar in boat and send lighted to
table.
Souffles (Varies).
Souffles, as omelette soufflee, require a practical
hand to make one to perfection — the working of the
mixture and perfect knowledge of the propriety of
all ingredients used. There are several preparations
for souffles.
No. 1, the one mostly used, is composed of milk,
butter, and sugar. When boiling sufficient sieved
flour is added to make a thick mixture. Cooked a
few minutes, remove from fire, and yolks of eggs
and a few whole eggs are well mixed ; lastly,
whipped white of eggs. The flavour required is
previously added to the mixture. Baked in a souffle
case with a strip of buttered paper round.
Page 167
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Gelestine — Three small omelets made with different
jams, sugared and salamandered.
Claremont — Sweet omelet filled with puree of apples,
sugared and salamandered.
George Sand — Sweet omelet filled with salpicon of
fruit and chestnut, sugared and salamandered.
Melba — Sweet puree of fresh raspberries round,
sweet omelet sugar and Idrsch over and
lighted.
Noel — Sweet omelet with cream, cooked mince meat
inside, sugar and rum over and lighted.
Omelette Soufflee.
The manipulation of the ingredients composing
omelette soufflee is the secret of success. The
proportions are about three yolks of eggs and
sufficient fine pow’dered sugar to form a thick
creamy mixture, worked with a wooden spoon till
quite smooth, the flavour required added and five
whites of eggs whipped to a stiff froth, carefully
mixed, placed on a dish dome fashion and decorated,
and quickly baked eight to twelve minutes, according
to size.
A l Absinthe — With absinthe flavour.
A V Orange — With orange flavour and colouring.
A la Vanille — Vanilla flavour.
444
The New Practiced Cookery Guide.
Omelette en Surprise.
Chinoise — Tangerine ice, dome shape, on a fond of
Genoise cake, masked with light omelet souffle
mixture, decorated and salamandered, quarters
of tangerine glace round.
Creole — Pineapple ice on a fond of G-enoise cake,
masked with light omelet souffle mixture,
decorated and salamandered.
Elizabeth — Vanilla ice and crushed crystallised violets
on a fond of Ge noise, masked with light omelet
souffle mixture, crystallised violets on top and
salamandered.
Islandaise — Vanilla ice on a fond of Genoise, masked
with omelet souffle mixture, decorated, a small
barquette (boat shape) almond paste tartlet
fixed on top and salamandered, rum and sugar
poured into boat and ignited.
Jamaique — Rum ice on a fond of Genoise, masked
with rum omelet souffle mixture, salamandered.
My Lady — Rich raspberry ice cream, and sliced
peaches on a fond of Genoise masked with
light raspberry omelet souffle mixture, decorated
and salamandered.
My Lord — Vanilla ice cream and sliced pears on a
fond of Genoise, masked with omelet souffle
mixture, salamandered,
Norvegienne — Cream ice with salpicon of fruit on a
fond of Genoise, masked with omelet souffle
mixture, and salamandered.
Sylph — A mould of strawberry mousse, placed on a
fond of Genoise and maraschino, masked and
Entremets {Sweets).
445
decorated with Italian meringue mixture, and
salamandered.
Vesuve — Strawberry ice and vanilla ice with crushed
candied chestnut on a fond of Genoise, masked
and decorated with omelet souffle or meringue
mixture, a boat shape tartlet of almond paste on
toj3, filled with cherries, salamandered, pour
cognac and sugar in boat and send lighted to
table.
Souffles (Varies).
Souffles, as omelette soufflee, require a practical
hand to make one to perfection — the working of the
mixture and perfect knowledge of the propriety of
all ingredients used. There are several preparations
for souffles.
No. 1, the one mostly used, is composed of milk,
butter, and sugar. When boiling sufficient sieved
flour is added to make a thick mixture. Cooked a
few minutes, remove from fire, and yolks of eggs
and a few whole eggs are well mixed ; lastly,
whipped white of eggs. The flavour required is
previously added to the mixture. Baked in a souffle
case with a strip of buttered paper round.