Break eight eggs, separate the whites from the yolks, and strain
them. Put the whites into one pan, and the yolks into another, and
beat them separately with rods till the yolks are very thick and
smooth, and the whites a stiff froth that will stand alone. Then
add gradually to the yolks, three quarters of a pound of the
finest powdered loaf-sugar, and orange-flower water or lemon-juice
to your taste. Next stir the whites lightly into the yolks. Butter
a deep pan or dish (that has been previously heated) and pour the
mixture rapidly into it. Set it in a Butch oven with coals under
it, and on the top, and bake it five minutes. If properly beaten
and mixed, and carefully baked, it will rise very high. Send it
immediately to table, or it will fall and flatten.
Do not begin to make an omelette souffle till the company at table
have commenced their dinner, that it may be ready to serve up just
in time, immediately on the removal of the meats. The whole must
be accomplished as quickly as possible, and it must be cut and
sent round directly that it is brought to table.
If you live in a large town, the safest way of avoiding a failure
in an omelette souffle is to hire a French cook to come to your
kitchen with his own utensils and ingredients, and make and bake
it himself, while the first part of the dinner is progressing in
the dining room.
An omelette souffle is a very nice and delicate thing when
properly managed; but if flat and heavy it should not be brought
to table.