Small Omelette Soufflée au Fromage

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Put into a saucepan three ounces of butter half melted, and four yolks of egg, season with black pepper and a pinch of nutmeg, and proceed over a low fire to turn the mixture to a custard, carefully avoiding boiling.
  2. When it is quite smooth take it off the fire, mixing into it three and a half ounces of grated Parmesan.
  3. It should be now worked smoothly, and the whipped whites of two eggs having been added as a last touch, the mixture should be poured into a tin, set in the oven on a wire drainer and baked for eighteen or twenty minutes.
Original Text
For a small omelette soufflée au fromage without flour the following is recommended:—Put into a saucepan three ounces of butter half melted, and four yolks of egg, season with black pepper and a pinch of nutmeg, and proceed over a low fire to turn the mixture to a custard, carefully avoiding boiling. When it is quite smooth take it off the fire, mixing into it three and a half ounces of grated Parmesan. It should be now worked smoothly, and the whipped whites of two eggs having been added as a last touch, the mixture should be poured into a tin, set in the oven on a wire drainer and baked for eighteen or twenty minutes.
Notes
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