Omelet Souffle a la Poele

Ingredients

• The whites of eight
• yolks of four eggs
• two tablespoonfuls of sugar
• a speck of salt
• two tablespoonfuls of butter
• half a teaspoonful of any kind of flavor

Method

1. 1

   Beat the yolks of the eggs, the sugar, salt and flavor together.

2. 2

   Beat the whites to a stiff froth.

3. 3

   Stir this in with the beaten yolks.

4. 4

   Have a large omelet pan very hot.

5. 5

   Put one tablespoonful of butter in this, and pour in half the mixture.

6. 6

   Shake rapidly for a minute; then fold, and turn on a hot dish.

7. 7

   Put the remainder of the butter and mixture in the pan, and proceed as before.

8. 8

   Turn this omelet on the dish by the side of the other.

9. 9

   Dredge lightly with sugar, and place in the oven for eight minutes.

10. 10

    Serve the moment it comes from the oven.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 151. The excerpt below is the record exactly as published.

two table-spoonfuls of sugar, a speck of salt, half a teaspoonful of vanilla extract, one cupful of whipped cream. Beat the whites of the eggs to a stiff froth, and gradually beat the sugar and the flavor into them. When well beaten, add the yolks, and lastly the whipped cream. Have a dish, holding about one quart, slightly buttered. Pour the mixture into this and bake just twelve minutes. Serve the moment it is taken from the oven. Omelet Souffle a la Poele. The whites of eight and yolks of four eggs, two table- spoonfuls of sugar, a speck of salt, two table -spoonfuls of but- 306 MISS PARLOA'S NEW COOK BOOK. ter, half a teaspoonful of any kind of flavor

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