(3064). Omelet Souffle With Macaroons (Omelette Soufflee Aux Macarons)

Stir in a bowl six egg-yolks with a grain of salt and seven ounces of powdered sugar. The whole should get quite frothy. Pound six macaroons, and shake them through a sieve; beat up six egg-whites and mix them gradually with the former preparation, also stir in the macaroon powder at the same time. Melt three ounces of butter in a pan, and when hot pour in the omelet and toss it very slowly over the fire to heat through, then double it over, and invert it on a long buttered plated dish, and finish cooking the omelet in a slack oven. A few seconds before taking it out besprinkle bountifully with powdered vanilla sugar (No. 3165) to glaze. In order to have an omelet souffle perfect, the guest should be kept waiting.

(3065). Omelet Souffle With Preserves (Omelette Soufflee Aux Confitures)

Place in a bowl five ounces of flour with four ounces of powdered sugar; dilute with two gills of milk, strain the liquid through a sieve into a saucepan and add to it a bit of lemon peel, a grain of salt and three ounces of melted butter; stir the preparation over a slow fire to thicken and boil for two minutes without leaving it, and when it is taken from the fire remove the lemon peel and five minutes after work in six or seven egg-yolks, one at a time, without ceasing to beat; when cold stir in the beaten whites. Put into a large frying pan four or five spoonfuls of clarified butter; when hot pour in the preparation, spreading it over the entire surface, and two minutes after push it into a slack oven on a trivet; as soon as the top is firm turn the omelet over on the lid of a large saucepan covered with a sheet of paper, slide it back at once to the rebuttered pan and set it once more in the oven to finish cooking. It ought to be quite mellow. As soon as done, slip it on a sheet of paper again and fill the center with a row of preserves; fold it on itself, then invert it on a long dish with the assistance of the sheet of paper; shape it prettily, tightening the two ends, and besprinkle over with fine sugar; glaze under a salamander (Fig. 123).

(3066). Omelet Souffle With Vanilla (Omelette Soufflee A La Vanille)

Place six egg-yolks in a bowl with three ounces of powdered sugar and an ounce of vanilla sugar (No. 3165); beat well with a whip until it becomes as light as for biscuits; also beat up twelve whites to a stiff froth and mix them in slowly with the others, then dress a part of this preparation in a pyramid form on a lightly buttered dish, leaving a hollow in the center; pour the remainder into a pocket furnished with a socket and decorate the surface of the omelet prettily; sugar it over and bake in a hot oven for eight or ten minutes, serving it as soon as it is done, or it maybe dressed on a long dish and split lengthways through the center with the blade of a knife so as to make two pieces of it, then cook as above.