_Omelette Soufflée_—(_Fried._)
6 eggs.
4 tablespoonfuls sugar (powdered.)
1 teaspoonful of vanilla.
2 tablespoonfuls butter.
Beat the whites and yolks separately. Add the sugar to the yolks, a
little at a time, beating very thoroughly, until they are smooth and
thick. The whites should stand alone. Put two tablespoonfuls of butter
in a frying-pan, heat to boiling, and when you have added the vanilla
to the omelette, pour it in and cook very quickly, as you would a plain
one. Slip the knife frequently under it, to loosen from the sides and
bottom. It is more apt to scorch than an omelette without sugar. Turn
out upon a _very_ hot dish, sift powdered sugar over the top, and serve
instantly, or it will fall and become heavy.
_Omelette Soufflée_—(_Baked._)
6 eggs.
6 tablespoonfuls of powdered sugar.
Juice of a lemon and half the peel, grated.
Beat yolks and whites separately and very well. Add to the yolks
by degrees the powdered sugar, and beat until it ceases to froth,
and is thick and smooth. The whites should be stiff enough to cut
with a knife. Stir together lightly with the seasoning, pour into a
well-buttered dish, and bake in a quick oven five or six minutes. The
dish should be warmed when it is buttered, not to chill the eggs. Send
around with a spoon, and let each one help himself before it can fall.