Omelet Souffle

Ingredients

• six eggs
• three table-spoonfuls of powdered sugar
• the grated rind of half an orange
• one-third of a saltspoonful of salt

Method

1. 1

   Separate the eggs, beat the yolks with sugar, orange rind, and salt until thick.

2. 2

   Beat the whites to a stiff froth and gently fold into the yolk mixture.

3. 3

   Pour into a buttered souffle dish, sprinkle with powdered sugar, and bake in a moderate oven for twelve minutes.

4. 4

   Serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 332. The excerpt below is the record exactly as published.

omelet souffle is more sensitive to over-cooking and delay in serving than a souffle made with a foundation. It will rise to two or three times its original size ; and if, when it is done, it be taken instantly from the oven and served at once, it will be found of the most delicate tex- ture and flavor. But let it cook too long, or stand for a few moments after coming from the oven, and its whole condition will change. A souffle which was five or six inches high will in this case shrink to less than an inch ; will be of a grayish color, heavy and tough, and of a disappointing flavor. It seems wonderful that a thing of such lightness and beauty should be transformed so quickly. A souffle made with a foundation will shrink about one-third, but will not be so unpalatable as an omelet souffle. These drawbacks should not discourage the house- keeper from trying to make this delicate dessert. Being forewarned, she should be forearmed. It is always better that the guests should wait five minutes, if need be, for the souffle, than that the souffle should wait half a minute for them. The following rules for souffles will suffice, as changes of flavor give most of the varieties. Souffl6 Dishes. As the souffle must be served in the dish in which it has been baked, the dishes selected for this purpose should be as dainty as possible. Silver dishes with porcelain linings are good for this purpose, only the time occupied in putting the souffle into the silver dish and adjusting the rim is apt to prove fatal to the souffle, unless the work be done by an expert. There is a pretty fluted pudding-dish, with a plain dish fitting into it, which can be used to advantage. Small paper cases are really the most satisfactory things to use. They PUDDINGS. 635 can be bought where confectioners' supplies are sold. Pursell, on Broadway, near Twentieth Street, New York, keeps a good supply. There are many shapes, but the square and round are the most useful and the cheapest. Paper Cases, — Empty and Filled. Small individual souffle dishes come in fire-proof French china. They are very dainty, and when one considers that they can be used constantly for years, are not expensive, unless decorated. They are sold by Louis & Conger, 1340 Broadway, New York. Vanilla Omelet Souffle^ Beat together until light the yolks of two eggs and two generous table-spoonfuls of powdered sugar. Add half a teaspoonful of vanilla extract, and beat a little longer. Now beat the whites of four eggs to a stiff, dry froth. Stir this into the yolks and sugar, doing the work gently. Turn the mixture into a buttered souffle dish, and sprinkle with powdered sugar. Bake in a moderate oven for ten minutes, and serve the instant it comes from the oven. Or the preparation may be baked in small souffle cases, in which case they will cook in eight minutes. Omelet Souffle^ Break six eggs, and put the whites into one bowl and the yolks into another. To the latter add three table- spoonfuls of powdered sugar, the grated rind of half an orange, and one-third of a saltspoonful of salt

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