(3060). Omelet Souffle, Ancient Style (Omelette Soufflee A L'Ancienne)

Melt half a pound of good butter and have it clarified. Put into a glazed vessel fourteen egg-yolks and ten (unices of vanilla sugar; beat the preparation the same as for lady fingers, or until it becomes frothy and light, then add to it a grain of salt, seven or eight pulverized macaroons, and lastly sixteen stiffly beaten egg-whites. Pour the melted butter into two clean omelet pans, heat and putting half the preparation into each, toss slowly to warm them both at once, having them absorb all the butter, and keep them well rounded; transfer them immediately into two deep, buttered dishes, and push into a.slack but well-regulated oven; remove two minutes later and split them down through their entire depth, then return them to the oven. Twelve to fifteen minutes suffice to cook the omelets. When done and light, besprinkle liberally with powdered vanilla sugar (No. 3165), and two minutes later remove from the oven and serve immediately.

(3061). Omelet Souffle - Light (Omelette Soufflee Legere)

Put three spoonfuls of powdered sugar, four ounces of flour, a grain of salt and some lemon peel into a vessel, and dilute it first with ten egg-yolks, then with half a gill of raw cream, in order to obtain a paste the same consistency as a frying paste; incorporate into it six well-beaten whites and three-quarters of a pound of whipped cream. Have some melted butter in a large pan; when hot pour in the preparation and cook it the same as for an omelet souffle th preserves ( No. 3065); when done to perfection slip it on a sheet of paper and strew over with sugar; roll it on itself, and dress on a dish; dredge more sugar over, and glaze in the oven or under a salamander ( Fig. 123).

(3062). Omelet Souffle With Almonds (Omelette Soufflee Aux Amandes)

For six persons. Beat up six egg-yolks, twelve shelled, skinned and crushed bitter almonds, and six teaspoonfuls of sugar in a bowl the same as for lady fingers; add the grated peel of a lemon and a grain of salt; as the preparation becomes light stir in delicately the beaten egg-whites, using a spoon, and cutting it with this. The mixture should now stand alone without any danger of sinking, then pour it into a long buttered plated dish, smooth the surface, shaping it like a large folded omelet, and push the dish into a well-heated but not too hot oven. As soon as the omelet begins to brown remove and split it lengthways through the center with a knife, being careful not to press too hard, then replace it in the even and be careful to turn the dish around from time to time. Let cook for twenty-five minutes; cover with sugar before it is finished so that it can glaze, and when removed dredge over more sugar before serving.

(3063). Omelet Souffle With Apples (Omelette Souffle Aux Pommes)

Prepare an omelet souffle preparation exactly the same as for a light omelet souffle (No. 3061). Out four or five good apples in quarters, peel, core and mince, then put them into a pan with warm butter, and toss on a moderate fire; besprinkle with sugar, and cook without letting them melt; then remove the pan from the fire to thicken the contents with two or three spoonfuls of apricot marmalade (No. S675). Have four spoonfuls of clarified butter in a large frying-pan; when hot pour in the omelet preparation, heat it for two minutes, then push the pan into a slack oven to cook the omelet; when (inn slip it on a large sheet of paper, then turn it over again into the pan after having buttered it once more. When done slip it on the paper again and fill it with the apples. Roll it on itself, dress on a dish, bestrew the surface with sugar, then glaze.