Omelette Soufflé with Apricots

Ingredients

• 4 eggs
• 2 table-sps. fine sugar
• 2 table-sps. cream
• A pinch of salt
• A little butter
• Pieces of apricot
• Icing sugar
• 1 or 2 table-sps. kirsch

Method

1. 1

   Cream the yolks of eggs with the sugar in a basin.

2. 2

   Add the cream and then the beaten whites.

3. 3

   Put this mixture into an omelet pan with butter, and stir until it begins to set.

4. 4

   Place apricot slices over half, fold over, and brown under the grill or in a hot oven.

5. 5

   Serve hot, sprinkled with kirsch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 693. The excerpt below is the record exactly as published.

Omelette Souffle with Apricots (Omelette Souffl6e FourrSe aux Abricots) 4 eggs. 2 table-sps. fine sugar. 2 table-sps. cream. A pinch of salt. A little butter. Pieces of apricot. Icing sugar. 1 or 2 table-sps. kirsch

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