Omelette Suzanne

Ingredients

• six macaroons
• six lady fingers
• sprinkle with powdered cocoa
• sprinkle with powdered sugar
• Melt some Bar le Due jelly
• the yolks of two eggs
• a pony of Chartreuse
• a pony of fine champagne

Method

1. 1

   Cut six macaroons in four and mix with a little whipped cream.

2. 2

   Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar.

3. 3

   Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron.

4. 4

   At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Due jelly on each side.

5. 5

   Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 44. The excerpt below is the record exactly as published.

Omelette Suzanne. Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Due jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top 'with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Due jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it. Cheese straws. Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp. Onion soup, au gratin. Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consomme, stock or any good broth (consomme pre- ferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot. Potato cakes. Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg. 62 THE HOTEL ST. FRANCIS COOK BOOK MARCH 2 BREAKFAST LUNCHEON Oatmeal with cream Eggs Bordelaise Broiled finnan haddie Lamb chops, Victor Hugo Lyonnaise potatoes Julienne potatoes Rolls Stewed tomatoes Coffee Brie cheese, crackers Coffee DINNER Cream of lettuce Radishes Scallops, Mornay Croustades financiere Roast leg of mutton, currant jelly Potato croquettes Cold asparagus, mustard sauce Fruit salad, au marasquin Lady fingers Coffee Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg. Lamb chops, Victor Hugo. Broil or saute six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil ; season well and bind with the yolks of two eggs

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