Although it is a simple thing to make an omelet _soufflé_, and although
in France there is not one cook in a score who can not make a delicious
one for any and every occasion, I would not advise a careless cook to
ever attempt it. The ingredients are: Six whites and three yolks of
eggs, three ounces of pulverized sugar (three table-spoonfuls), and a
flavoring of vanilla or lemon. First, beat the yolks and sugar to a
light cream, and add a few drops of flavoring; then beat the whites to
the stiffest possible froth. Have the yolks in a rather deep kitchen
bowl; turn the whites over them, and with a spoon, giving it a rotary
motion, cut the two, mixing them carefully together. Turn this on to a
baking-dish, either of earthenware or tin, with sides two or three
inches high and slightly buttered. Smooth over the top, sprinkle over
sugar, and put it into a moderate oven. If it has to be turned or moved
in the oven, do it as gently as possible. When it has risen well, and is
of a fine yellow color, it is ready to be served. It should be served at
once, or it will fall.
Omelet _soufflé_ was especially nice at the Café Vienna in Paris. This
is their cook’s receipt: “For one portion,” said he, “use the whites of
three eggs; beat them well; add one table-spoonful of marmalade cut
into fine pieces, or little pieces of fresh peaches; mix with powdered
sugar. Bake it on a dish rubbed with butter in a rather quick oven.” It
seemed as if this was too simple a receipt to be so nice. In another
place was a layer of marmalade on the bottom of the dish, with a
_soufflé_ according to the first receipt, flavored with vanilla, banked
over it.