787. Soufflé of Lemon.—Proceed as directed for soufflé à la vanille, but infusing the rind of two lemons, free from pith, in the milk instead of the vanilla.
788. Omelette Soufflé.—Break six eggs, place the yolks in one basin and the whites in another; add to the yolks three tablespoonfuls of lump sugar, half one of fecule of potato or wheat flour, and ten drops of orange-flower water; beat well together; whip the whites, beginning rather slowly at first, increasing by degrees, until it forms a stiff froth; then add the yolks, very gently beating up the whites as you add it: have ready a silver or plated dish (for want of either, use tin), and butter it well; place the mixture on it, and put it into a hot oven; look that it rises; if so, run a knife round it; sift some sugar on it, place it in the oven again, and serve, when well raised, immediately.
789. Omelette Soufflé Sauté.—The mixture is prepared precisely as the last, but the appearance and flavor are very different, being produced by the different method of cooking them; put an ounce of butter into a very clean omelette-pan over the fire; when melted, pour in half the preparation, place it over a very brisk fire a few seconds, then twist it round in the pan, which give a jerk, tossing the omelette half-way over, stand it over the fire again, give the pan another jerk, tossing the omelette again over, and turn it out upon your dish, set it in the oven, and proceed the same with the remainder of the preparation, which when done turn over upon the other; leave it in the oven about a quarter of an hour, sprinkle sugar over, salamander and serve very quickly. The butter the soufflé is sauté in gives it a superior flavor to the last.
790. Cream Omelette Soufflé.—Proceed as in the last, deducting two of the whites of eggs, and adding a gill of whipped cream, sauté and serve as before.
791. Soufflé Biscuits.—Put the yolks of five eggs in a basin, and the whites in a copper bowl, add a pound of sugar, upon which you have rubbed the rind of a lemon previous to pounding, beat it well with the yolks of the eggs, then add a gill of cream, well whipped, and five ounces of flour; stir all together lightly, whip the whites of the eggs very stiff, and stir them into the preparation; have ready ten small paper cases, fill each one three parts full, and fifteen minutes before serving place them in a moderate oven; when done shake sugar over, dress in pyramids, upon a napkin, and serve.