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OMELET SOUFFLÉ

(Eggs) - (The International Jewish Cook Book)







Yolks of six eggs and six tablespoons of powdered sugar, added
gradually, and both beaten together until thick and smooth; juice of one
lemon and a little grated rind; whites beaten as stiff as possible,
stirred together. Put into a warm well-buttered dish; bake in quick oven
ten minutes.

Other Recipes


Omelet Souffle

Put the yolks of two eggs into a basin with an ounce of sifted sugar and

a few drops of Nelson's Vanilla Essence; beat the yolks and sugar

together for six minutes, or until the mixture becomes thick. Then whip

the whites very stiff, so that they will turn out of the basin like a

jelly. Mix the yolks and whites lightly together, have ready an ounce of

butter dissolved in the omelet-pan, pour in the eggs, hold this pan over

a slow fire for two minutes, then put the frying-pan into a quick oven

and bake until the omelet has risen; four minutes ought to be

sufficient to finish the omelet in the oven; when done, slide it on to a

warm dish, double it, sift sugar over, and serve instantly.









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