Omelette Soufflée

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Beat the yolks and sugar together for fifteen minutes.
  2. Add the flavouring.
  3. Beat the whites to a stiff froth.
  4. Pour the yolks on the whites and whisk them lightly and quickly till mixed.
  5. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven.
  6. It should take about ten to fifteen minutes to bake. Serve at once.
Original Text
Omelette Soufflée 6 eggs 4 heaped table-spoons powdered sugar 1 tea-spoon vanilla Beat the yolks and sugar together for fifteen minutes. Add the flavouring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about ten to fifteen minutes to bake. Serve at once. [Pg 57]
Notes
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