Omelet Soufflee

Ingredients

• six eggs
• four dessertspoonfuls of white sugar powdered
• the yellow rind of a lemon chopped very fine
• quarter of a pound of butter

Method

1. 1

   Beat six eggs, the whites and yolks separately; put to the yolks four dessertspoonfuls of white sugar powdered, and the yellow rind of a lemon chopped very fine; mix them thoroughly, whip the whites to a high froth and add them to the yolks.

2. 2

   Put quarter of a pound of butter into the pan, over a brisk fire, and as soon as it is completely melted pour in the mixture; stir it that the butter may be completely incorporated with the eggs.

3. 3

   When it is so, put it in a buttered dish and set it over hot embers or ashes, strew powdered sugar over the top and color it with a hot shovel; this may be done in the oven.

4. 4

   Serve as soon as possible, as it soon falls and so the appearance is spoiled.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 41. The excerpt below is the record exactly as published.

OMELET SOUFFLEE. Beat six eggs, the whites and yolks separately ; put to the yolks four dessertspoonf uls of white sugar powdered, and the yellow rind of a lemon chopped very flbae; mix them thoroughly, whip the whites to a high froth and add them to the yolks. Put quarter of a pound of butter

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