Omelette Souffle

Ingredients

• twelve eggs
• the yolks of five eggs
• half a pound of sugar
• a teaspoonful of extract of vanilla

Method

1. 1

   Beat yolks with sugar and vanilla.

2. 2

   Beat egg whites stiff, mix with yolks, pour into a buttered dish, bake for about twelve minutes, sprinkle with sugar, and serve instantly.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 79. The excerpt below is the record exactly as published.

the yolks of five eggs. Beat the whites of your eggs until very stiff, mix an ounce of butter with your eggs and cheese, then stir in lightly the whites of your eggs. Pour your mixt- ure into small paper cases, send them to a gentle oven for about ten minutes, and serve instantly. CHAPTER VII. DESSERTS AND CAKES. 519. Sweet Omelette. Beat up twelve eggs with an ounce of sugar, and finish as for plain omelette (Art. 478), sprinkle some sugar on top, and serve. 520. Omelette with Rum. Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burning. 521. Omelette with Jam. Make a plain ome- lette, and, just before folding it in two, place upon it some strawberry, raspberry, or any other sort of jam, according to your taste. Fold your omelette in two, and serve. 522. Omelette a la Celestine. Boil a glass of milk, with which mix thoroughly two tablespoonfuls of rice flour, add four ounces of powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently for ten minutes, stirring constantly, add the yolks of three eggs, mixed in a little water or milk, and half an ounce of butter; stir all together until quite smooth, and keep hot. Beat up ten eggs, with which make ten little omelettes of about four inches in length. Fill each one with a tablespoonful of the 174 FRENCH DISHES. above mixture. Heat three quarters of a pound of peach marmalade, to which add a little water. Place your omelette in a circle on a dish, pouring your marmalade in the center, and serve very hot. 523. Omelette Souffle. Separate the yolks of twelve eggs from the whites. Put the yolks of five in a deep dish, with half a pound of sugar

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