1381. OMELETTE SOUFFLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Put the yolks of six eggs into a large basin, add six ounces of pounded sugar, a dessert-spoonful of potato-flour, ditto of orange-flower-water (or any other kind of essence or liqueur used for such purpose), and a very little salt; stir these together with a wooden spoon for about ten minutes.
  2. Whip the six whites, and mix them in lightly with the batter.
  3. Next, put two ounces of butter into an omelette-pan, set it on a stove-fire, and as soon as the butter begins to sputter, pour the whole of the omelette-batter into it.
  4. Set the pan over the fire, and as the batter becomes partially set round the sides and at the bottom of the pan, toss it over and over gently.
  5. Turn the omelette out neatly, and as much as possible in the form of a dome, on to a silver dish, previously spread with butter.
  6. Put it in the oven, and bake it for about twelve minutes, when it will be ready to send to table.
  7. Shake some sugar on the omelette, and serve it immediately.
Original Text
1381. OMELETTE SOUFFLE. PUT the yolks of six eggs into a large basin, add six ounces of pounded sugar, a dessert-spoonful of potato-flour, ditto of orange-flower-water (or any other kind of essence or liqueur used for such purpose), and a very little salt; stir these together with a wooden spoon for about ten minutes; then whip the six whites, and mix them in lightly with the batter. Next, put two ounces of butter into an omelette-pan, set it on a stove-fire, and as soon as the butter begins to sputter, pour the whole of the omelette-batter into it; set the pan over the fire, and as the batter becomes partially set round the sides and at the bottom of the pan, toss it over and over gently, and then turn the omelette out neatly, and as much as possible in the form of a dome, on to a silver dish, previously spread with butter; put it in the oven, and bake it for about twelve minutes, when it will be ready to send to table. Shake some sugar on the omelette, and serve it imme-diately.
Notes
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