Omelet Soufflé

Ingredients

• five eggs
• four ounces of powdered sugar
• a few pounded maccaroons
• candied orange flowers
• a pinch of salt

Method

1. 1

   Separate yolks and whites of eggs, mix yolks with sugar, maccaroons, orange flowers, and salt.

2. 2

   Whip whites, combine, pour into a buttered dish, bake, and serve immediately.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 120. The excerpt below is the record exactly as published.

Omelet soufflé. Timbale of maccaroni. Cook your maccaroni in boiling water, and season with an onion stuck with cloves, salt, and a few slices of carrot ; when done, drain, and warm in a saucepan, with strong gravy, equal quantities of grated Gruyère and Parmesan cheese, a very little grated household cheese, and some minced fricassée, or roast breast of chicken ; pour into a mould lined with light paste, cover with a round piece of the same paste, with a small hole in the centre; when done, moisten with.a little meat gravy, turn out of the mould, and serve. Omelet soufflé. Break open five eggs, and keep the yolks separate from the whites. Stir four ounces of powdered sugar, a few pounded maccaroons, candied orange flowers, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.