Omelette Souffle
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Serve immediately to prevent the omelette from sinking.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 166. The excerpt below is the record exactly as published.
omelette souffle, a dish for which the “Freemasons’ Tavern” is so greatly noted. This establishment has always maintained its reputation by engaging the services of one of the first cooks in Europe to superintend its kitchen. At the present time M. Burlet presides, a worthy successor to the late M. Francatelli, who, in his work enti- tled “The Modern Cook,” gives the following receipt for making omelette souffle. “ Put the yolks of six eggs into a large, basin, add six ounces of pow- dered sugar, a dessert-spoonful of potato flour, two of orange flower water or any HOUSEKEEPER'S GUIDE. 113 other kind of essence or liqueur used for such purposes, and a very little salt. Stir these together with a wooden spoon for about ten minutes. Then whip six whites of eggs and mix them lightly with the batter. Next put two ounces of butter
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