It wouldn't be fair to omit any mention of an omelette soufflée in a
chapter on eggs; so here it shall go, though for myself I don't care
for it. It has always seemed to me like a dessert to be served when a
dessert wasn't really needed or wanted, but because a dessert of some
kind must go down to make the luncheon or dinner complete. Separate,
then, the yolks and whites of five eggs. Beat the yolks and half a cup
of sugar together for ten minutes. Flavor with a little rose-water.
Then turn to the whites, and beat them to the stiffest kind of a
froth. Butter a soufflé dish, and pour the mixture into it. Bake for
twelve minutes, and send to table. The guests should always be waiting
for an omelette soufflée, mind. Never force the omelet to do the
waiting--it isn't giving it a fair chance.