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Omelette Souffle(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)
Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar
and the grated rind of half a lemon. Whip the whites of the eggs to
a stiff froth. Place in a frying pan over the fire four ounces of
butter. When it is melted mix the yolks and whites together and stir
quickly into the pan. As soon as the eggs have absorbed the butter,
pour them into a buttered baking dish and set in a hot oven for six or
seven minutes. Serve at once.
Omelette Souffle"Where is my favorite dish?" he cried;
"Let some one place it by my side!"
Beat up the yolks of eight eggs, and the whites of four (set aside the
remaining whites), with a spoonful of water, some salt, sugar, and the
juice of a lemon; fry this, and then put it on a dish. Whip the four
whites which were set aside to a froth with sugar, and place it over the
fried eggs; bake it for a few minutes.
Frittata Montata Omelette SouffleIngredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks separately
with a tablespoonful of grated Parmesan, chopped parsley, and a little
pepper. Then mix them and make a light omelette.
Rice Omelette SouffleBoil a quarter of a pound of well-washed Carolina rice in a pint and a
half of milk until stiff. Stir in two ounces of butter, half a pint of
cream and four egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound of citron cut fine
and two ounces of almonds blanched and pounded fine in a mortar. Stir
all well together, adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm--about half an hour.
Serve immediately in the dish in which it was baked.
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