Beat the yolks and sugar together. Beat the whites to a stiff froth. Add half of them to the yolks, folding lightly in. Pour into a pan, and when the mixture is nearly set spread it with the rest of the whites, flavoured with a little vanilla or lemon juice and sweetened. When the whites are thoroughly heated, fold over. Sprinkle with sugar and serve quickly.
Orange Omelet
3 eggs
Powdered sugar
Orange sugar
The finely grated rind of one orange
3 table-spoons orange juice
Beat the yolks and two table-spoons powdered sugar until creamy and light. Add the juice and rind. Beat again. Fold in the whites beaten to a stiff froth. Proceed as for sweet omelet No. II. Sprinkle the omelet thickly with orange sugar (see [p. 164]).
Rum Omelet
3 eggs
Powdered sugar
Rum
Beat the eggs with one table-spoon sugar. Pour into the pan. Sprinkle well with sugar before folding. Fold. Slip on a very hot dish. Pour lighted rum over the omelet, basting the omelet with the rum until it is extinguished. Serve quickly.
Baked Soufflés
| PAGE | |
|---|---|
| [Chocolate Soufflé] | [55] |
| [Coffee Soufflé] | [55] |
| [Maraschino Soufflé] | [56] |
| [Omelette Soufflée] | [56] |
| [Punch Soufflé] | [57] |
| [Soufflé Royal] | [57] |
| [Strawberry Soufflé] | [58] |
| [Vanilla Soufflé] | [58] |