Omelette Soufflé

Ingredients

• Yolks of two eggs
• whites of three eggs
• one teaspoonful of powdered sugar
• one teaspoonful of essence of vanilla
• one-half ounce of butter
• one grain of salt

Method

1. 1

   Mix yolks with sugar and vanilla until thick.

2. 2

   Whip egg whites with salt to stiff froth.

3. 3

   Melt butter in a pan, combine yolks and whites, pour into pan, cook for 1 minute, then bake for 5 minutes.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one tea- spoonful of essence of vanilla, one-half ounce of butte,r, one grain of salt. First put into a small bowl the yolks of the eggs, to- gether with the sugar and vanilla and with a wooden spoon, stir theSe until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff' froth. Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. 140 SOUFFLSS. Transfer the pan to^a iquick oven and allaw it to re- main there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonful of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is 'added to the whites of eggs for the purpose of. ' cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth, ' The whites of eggs must be whipped upon a dry plate and with a dry knife as the slight^t moisture will prevent their coming to a froth, and unless the froth of egg Tje very stiff the omelette souffle

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