Ratafia, and Orange Flower Souffle Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Weigh 5 eggs in their shells, allow an equal weight of sugar.
  2. Break the yolks into one basin and the whites into another.
  3. Whisk the whites to a stiff froth quite alone.
  4. Beat the yolks with a wooden spoon, adding the sugar and a good dessertspoonful of orange flower water.
  5. Beat for 20 minutes.
  6. Add the frothed whites very carefully.
  7. Butter a metal dish which will bear going into the oven well inside.
  8. Pour the mixture into the dish, filling it only three-parts full, as the mixture will rise in the oven.
  9. Bake about 10 minutes in a moderate oven.
  10. Sprinkle over thickly with pounded ratafias until browned.
  11. The omelet should be quite set at the top, but underneath more like very firmly frothed Schaum sauce.
Original Text
Ratafia, and Orange Flower Souffle Omelet. Weigh 5 eggs in their shells, allow an equal weight of sugar; break the yolks into one basin and the whites into another, and whisk the whites to a stiff froth quite alone. Beat the yolks with a wooden spoon, adding the sugar and a good dessertspoonful of orange flower water. Beat for 20 minutes, then the frothed whites are added very carefully. Your omelet should be in a metal dish which will bear going into the oven and is well buttered inside before the mixture is poured in. It should be only three-parts filled, as the mixture will rise in the oven. Bake about 10 minutes in a moderate oven, and sprinkle over thickly with pounded ratafias will browned. The omelet should be quite set at the top, but underneath more like very firmly frothed Schaum sauce.
Notes
—