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Classic
Cook Books
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page 254
with 6 bitter ones, and if liked, lemon peel or cinnamon all is stirred well
together for a few minutes. Then take nearly 1 pound of potatoes boiled in their
jackets the day before, peel and grate them and mix with 3 ounces of wheat bread
and then the beaten whites of the eggs. Bake for 1 hour.
14. Egg (Omelette) Souffle. No, 1. For 4 persons take 4 tablespoonfuls of sugar,
salt, 4 eggs and a little grated lemon peel.
Stir the sugar briskly with the yolks of the eggs and lemon peel for 10 minutes,
then lightly stir through it the froth of the eggs and cook the whole in a
buttered omelette pan over a moderate fire for not more than 1/4 hour. Serve
immediately.
15. Omelette Souffle, No. 2. For 6 persons take 6 eggs, 4 tablespoonfuls of fine
sugar, 1 tablespoouful of flour and 2 teaspoonfuls of butter.
The yolks of the eggs are stirred with the sugar for 1/4 hour, and the flour and
beaten whites of the eggs are not added until just before baking. Then melt
unsalted butter in a pan over a slow fire, and pour the batter into the pan,
evenly distribute it, often piercing with a sharp knife so that the batter will
not brown too quickly on the bottom and leave the top uncooked. As soon as the
omelette is browned nicely and the top is set, put it on a plate, fold and
sprinkle over it sugar and vanilla. Sugar and the juice of a lemon may be
sprinkled over the omelette, and rum can be poured over it and then lighted.
16. Omelette, "plain". For 4 persons. A heaping tablespoonful of flour, a very
small cupful of warm milk and 2 tablespoonfuls of water are stirred together.
Then beat 4 fresh eggs and stir all together. Put plenty of fresh butter into a
pan, or take butter and fat half and half, put the batter into this and, turning
the pan frequently, bake it to a light brown color until it is set. The omelette
is turned and baked to a light brown on the other side also, folded and put on a
hot plate and sprinkled with sugar, or before folding spread over it some apple
or cranberry sauce.
17. Sponge Souffle. For 4-5 persons take 1 tablespoonful of thick sour cream, 6
eggs, sugar and vanilla.
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