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Omelette Soufflé.
Ingredients.
3 Eggs. Cream. Pounded Loaf-sugar. Jam.
Method.
1. Take three eggs, separate the yolks from the whites, and turn the yolks into one
basin and the whites into another. 2. Add to the yolks a dessert-spoonful of pounded
loaf-sugar and a tablespoonful of cream. 3. Stir these together with a wooden spoon. 4.
Whip the whites for four minutes into a stiffish froth. 5. Add them to the yolks, and mix
altogether same as for an omelette. 6. Have
ready in a state of froth about half an ounce of butter in a small clean frying-pan. 7. Pour
in the mixture, and proceed in precisely the same way as for a sweet
omelette. The only difference between a plain omelette and an omelette souffle is that cream is
used, and the whites are whipped, and added to the mixture for a soufflé.
PRECAUTIONS.-Keep the mixture free from the pan while cooking, and do not beat more than just
sufficient to thoroughly mix the yolks and whites.
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