Souffles

Ingredients

• at least 3 tablespoons flour to 1 cup liquid
• 1 cup sauce
• 3 or 4 eggs

Method

1. 1

   Make a thick cream sauce and add flavoring materials.

2. 2

   Combine with yolks and fold in beaten whites.

3. 3

   Bake until set.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 97. The excerpt below is the record exactly as published.

souffles, and whips. Poultry and Egg National Board French Omelet. In a French omelet the eggs, without separating the whites from the yolks, are beaten as for scrambled eggs. The same amounts of liquid and seasonings are used as for scrambled eggs. The omelet is cooked in a frying pan but is not stirred. The heat should be kept low so that the omelet will cook slowly. Lift the cooked portions carefully with a fork so that the un¬ cooked part will flow to the bottom. Avoid stirring, and keep the pan as level as possible. Cook until the mixture will no longer flow and the bottom is slightly browned. While the top is still moist the pan may be run into a moderate oven or broiler for a very few minutes to finish cooking the top and brown slightly, if desired. Roll or fold omelets, depending upon their thickness, using two forks or a spatula, and turn onto a warm plate or platter. Omelets may be spread with a filling be¬ fore they are folded or rolled. This may con¬ sist of meat, fish, cheese, vegetables, herbs, fruit, jelly, or preserves. Savory sauces may be used as fillings, the sauce being poured over and around the omelet on the platter, or served in a sauceboat alongside. Spanish or creole sauce, made with tomatoes, sliced onions, and green peppers, is a favorite. Other ways of varying omelets are by the use of additions to the uncooked mixture, such as chopped herbs, bacon, ham, or. bread crumbs. Fluffy Omelet. In a fluffy or foamy omelet the air incorporated in the egg white serves as the leavening. This omelet is pre¬ pared by beating the whites and yolks sepa¬ rately. The liquid, if used (a maximum of two tablespoons to each egg), and the sea¬ sonings (other than salt) are beaten into the yolks. The whites, with the salt, are beaten stiff and folded into the yolk mixture. The fluffy omelet is cooked in the same way as a French omelet. After it has set throughout and browned on the bottom, it may be placed in a moderate oven or in a broiler to dry the top. It should be folded, not rolled, and served at once on a hot plate. Any of the additions or variations of the « French omelet may be used for a fluffy omelet. Cream-Sauce Omelets. There is a limit to the amount of liquid which may be added to an egg in making an omelet. If the milk is thickened and made into a cream sauce (see page 63) it is possible to increase the propor¬ tion of liquid to egg. While 2 tablespoons of unthickened liquid to an egg is maximum, from 5 to J cup cream sauce may be used to each egg. Such omelets are more tender and Making Prune Souffle • {Left) The thick fruit pulp is folded carefully into the well-beaten whites; {Right) bake in slow oven until knife inserted comes out clean Poultry and Egg National Board less expensive; and fluffy ones are more successfully prepared when a cream sauce is used rather than unthickened liquid. Such omelets are prepared in the same way as any fluffy omelet. The thoroughly cooked and slightly cooled cream sauce and seasonings are added to the yolks, and the stiffly beaten whites are folded in last. This type of omelet may be cooked in the oven rather than on top of the range, if desired. When baked, use an oven temperature of 300° to 325° F. for one hour or longer de¬ pending upon the size of the omelet. Souffles. A souffle is a baked cream- sauce omelet. A thick cream sauce is used (at least 3 tablespoons flour to 1 cup liquid) and 1 cup sauce to 3 or 4 eggs

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