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Classic
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page 98
OMELET WITH SUGAR
Beat six eggs, whites and yolks separately, with seven spoonfuls of powdered
sugar. Flavor with lemon, and bake like a pudding for ten or fifteen minutes, or
just long enough to set the eggs. Longer baking will spoil the jelly-like
consistency of the omelet.
OMELETTE SOUFFLE
Beat six eggs, the whites and yolks separately; put to the yolks four
dessertspoonfuls of white sugar powdered, and the yellow rind of a lemon chopped
very fine; mix them thoroughly, whip the whites to a high froth and add them to
the yolks. Put quarter of a pound of butter into the pan, over a brisk fire, and
as soon as it is completely melted pour in the mixture; stir it that the butter
may be completely incorporated with the eggs. When it is so, put it in a
buttered dish and set it over hot embers or ashes, strew powdered sugar over the
top and color it with a hot shovel; this may be done in the oven. Serve as soon
as possible, as it soon falls and so the appearance is spoiled.
OMELETTE SOUFFLE IN A MOULD
Break six fresh eggs, separate the whites from the yolks, put with the yolks
three spoonfuls of rice flour and a tablespoonful of orange-flower water; stir
these well together, whip the whites of the eggs to a high froth, and mix them
with the yolks. Pour the mixture into a buttered mould, about half full; bake it
in a moderate oven for half an hour. When done turn it on
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