Omelette with Macaroons

Ingredients

• three yolks of eggs
• two ounces of finely powdered sugar
• three macaroons
• three whites of the eggs
• two ounces of butter
• powdered sugar for serving

Method

1. 1

   Work the yolks and sugar over hot water until frothy.

2. 2

   Cool, then blend with powdered macaroons and beaten egg whites.

3. 3

   Heat butter in an omelette pan, pour in the mixture, and cook until set.

4. 4

   Turn out onto a buttered dish, glaze with powdered sugar, and serve immediately.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.

three yolks of eggs and two ounces of finely powdered sugar till they are frothy. Cool this. Pound three macaroons and pass the powder through a wire sieve. Beat the three whites of the eggs till stiff, and then blend the three things — yolks, macaroon powder, and whites. 122 FIFTY DINNERS. Heat two ounces of butter

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