Omelette Soufflee

Ingredients

• a cup of powdered sugar
• the yolks of two eggs
• the inside of a vanilla bean
• the whites of eight eggs

Method

1. 1

   Mix sugar, yolks, and vanilla until fluffy.

2. 2

   Beat egg whites until stiff, fold into batter.

3. 3

   Place on buttered platter, decorate, dust with sugar, and bake in hot oven for about ten minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 50. The excerpt below is the record exactly as published.

Omelette soufflee Coffee Puree d'Artois. Same as puree of peas. Broiled shad, Albert. Broiled shad with horseradish sauce. Chicken a 1'Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top. Omelette soufflee. Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs

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