OMELETTE SOUFFLÉ

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Separate the yolks from the whites of the eggs.
  2. Add to the yolks the sugar, the rice-flour, and your preferred flavouring (vanilla, orange-flower water, or lemon-rind).
  3. Stir these ingredients well together.
  4. Whip the whites of the eggs.
  5. Mix the whipped egg whites lightly with the yolk batter.
  6. Put the butter into a small frying-pan.
  7. As soon as the butter begins to bubble, pour the batter into it.
  8. Set the pan over a bright but gentle fire.
  9. When the omelet is set, turn the edges over to make it an oval shape.
  10. Slip the omelet onto a previously well-buttered silver dish.
  11. Put the dish in the oven.
  12. Bake from 12 to 15 minutes.
  13. Sprinkle finely-powdered sugar over the soufflé.
  14. Serve immediately.
Original Text
OMELETTE SOUFFLÉ. 1461. INGREDIENTS.—6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessert-spoonful of rice-flour. Mode.—Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and serve it immediately. Time.—About 4 minutes in the pan; to bake, from 12 to 15 minutes. Average cost. 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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