Sweet Omelet Souffle

Ingredients

• 3 eggs (separated)
• 1 oz. butter
• 1 tablespoonful milk
• 2 small tablespoonfuls jam

Method

1. 1

   Separate the yolks and whites.

2. 2

   Mix milk with yolks.

3. 3

   Whip the whites to stiff froth and mix lightly with yolks.

4. 4

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

5. 5

   Fold and serve immediately.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 25. The excerpt below is the record exactly as published.

1 tablespoonful milk. 1 teaspoonful finely chopped parsley. Salt and pepper. 1 oz. butter. Method : Separate the yolks and whites, remove the specks. Stir to the yolks, the milk, parsley, salt and pepper. Whip the whites to the stiffest froth. Mix them lightly but thoroughly with the yolks to a uniform colour, breaking up the whites as little as possible. Eub the omelet pan with a.piece of onion, put in the butter, and heat it till it is at the point of browning, then put in the mixture at once. Stir slightly with a wooden spoon till it begins to set at the edges, then stir the middle only till it begins to set there. Let the omelet cook till the under side is nicely browned, using a knife to keep it loose from the pan. When the under side is cooked, brown the top with a gas griller or in front of a clear fire. Slip the knife across the pan, under the omelet. Have ready a hot dish, lay on it the omelet folded in half, the grilled top being on the outside of the fold. Serve at once. Sweet Omelet Souffle. 3 eggs (separated). 1 oz. butter. 1 table3poonful milk. 2 small tablespoonfuls jam

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