Omelette Souffle

Ingredients

• the yolks of three raw eggs
• six heaping tablespoonfuls of pulverized sugar
• a teaspoonful of any good flavoring essence or cordial
• the whites of six eggs
• spread the pan with cold butter

Method

1. 1

   Beat yolks, sugar, and flavoring to a smooth cream.

2. 2

   Beat whites to a stiff froth.

3. 3

   Gently fold yolks into whites.

4. 4

   Pour into a buttered pan, dust with powdered sugar, and bake in a hot oven until delicately browned, about 10 minutes.

5. 5

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 243. The excerpt below is the record exactly as published.

OMELETTE SOUFFLE. An omelette souffle properly made is one of the most deli- cious of hot sweets. It is not difficult to make after its principles are understood, and yet it is seldom well made by ordinary cooks. Many dishes made from mixtures which contain flour and milk are called by the name of this one, but they are m no way entitled to such distinction. The true omelette souffle contains only eggs, sugar, and the chosen flavoring. A tin-lined copper souffle-^zn, or a thick enamelled metal dish, which will quickly heat, and remain hot after it is taken from the oven, is required for cooking the omelet ; spread the pan with cold butter, and see that the oven is quite hot before the omelet is made. Put in a quart bowl the yolks of three raw eggs, six heaping table- spoonfuls of pulverized sugar, and a teaspoonful of any good flavoring essence or cordial, and beat them to a smooth cream ; beat the whites of six eggs

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