Foam Omelet

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 (2)
Instructions (6)
  1. Beat the yolks and sugar together.
  2. Beat the whites to a stiff froth.
  3. Add half of them to the yolks, folding lightly in.
  4. Pour into a pan, and when the mixture is nearly set spread it with the rest of the whites, flavoured with a little vanilla or lemon juice and sweetened.
  5. When the whites are thoroughly heated, fold over.
  6. Sprinkle with sugar and serve quickly.
Original Text
Foam Omelet 3 eggs 1 table-spoon powdered sugar Beat the yolks and sugar together. Beat the whites to a stiff froth. Add half of them to the yolks, folding lightly in. Pour into a pan, and when the mixture is nearly set spread it with the rest of the whites, flavoured with a little vanilla or lemon juice and sweetened. When the whites are thoroughly heated, fold over. Sprinkle with sugar and serve quickly.
Notes
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