Mrs Beetons Cheese and Egg Recipes Revisited
Omelette Soufflé
6 Eggs
150g (5oz) Caster Sugar
85g (3oz) Butter
½ tbsp Rice Flour
Vanilla, Orange Flower Water or Lemon Rind
Separate the eggs, add the yolks. sugar, rice flour and desired flavouring, stir well together.
Whisk the egg whites, mix them lightly with the batter.
Put the butter into a small frying pan.
As soon as it begins to bubble, pour in the batter and set the pan over a fairly gentle heat.
When the omelet is set, turn the edges over to make it an oval shape.
Slip it on to a silver dish, which has been previously well buttered.
Put in the oven and bake from 12 to 15 minutes.
Sprinkle icing sugar over the soufflé and serve it immediately.
Sufficient for 3 or 4 persons.
Seasonable at any time.
Time: About 4 minutes in the pan, to bake, from 12 to 15 minutes.
OMELETTE SOUFFLÉ
1461. INGREDIENTS - 6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessert-spoonful of rice-flour.
Mode - Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and serve it immediately.
Time - About 4 minutes in the pan; to bake, from 12 to 15 minutes.
Average cost, 1s.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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