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Page:Mrs Beeton's Book of Household Management.djvu/1095

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1944.—JAM OMELET. (See Sweet Omelet, No. 1950, and Omelette Soufflé, No. 1945.)

1945.—OMELET SOUFFLÉ. (Fr.Omelette Soufflée.)

Ingredients.—3 whites of eggs, 2 yolks of eggs, 1½ ozs. of castor sugar, ¼ of an oz. of flour, 1 tablespoonful of warmed jam, ¼ of a teaspoonful of vanilla essence, butter.

Method.—Work the yolks of the eggs and the sugar together until creamy, stir in the flour and vanilla essence, and lastly, and very lightly, the stiffly-whisked whites of eggs. Pour half the mixture into a well-buttered soufflé dish, place in jam, and the remainder of the mixture, and bake in a quick oven for about 15 minutes. Turn it on to a paper dredge with vanilla sugar to serve, and send to table in the dish in which it is baked.

Time.—From 25 to 30 minutes. Average Cost, 8d. Sufficient for 3 persons.

Note.—The use of flour is not essential.

1946.—OMELET SOUFFLÉ, CHOCOLATE. (Fr.Omelette Soufflée au Chocolat.)

Ingredients.—1 tablespoonful of finely-grated chocolate, 5 whites of eggs, 3 yolks of eggs, 2 ozs. castor sugar, a few drops of essence of vanilla.

Method.—Cream the sugar and yolks of eggs well together, add the chocolate, vanilla, and lastly the very stiffly-whisked whites of eggs. Turn into a soufflé-pan coated with clarified butter, bake in a moderately hot oven, dish up, and serve dredged with castor sugar.

Time.—To bake, from 10 to 12 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons.

1947.—OMELET SOUFFLÉ. (Another Method.)

Ingredients.—2 eggs, ½ an oz. of butter, 1 tablespoonful of castor sugar, a few drops of vanilla essence or other flavouring, 1 tablespoonful of warmed jam.

Method.—Cream the yolks of the eggs and sugar well together, and add the flavouring. Whisk the whites of the eggs to a stiff froth, and mix them as lightly as possible with the yolks, etc. Have the butter ready heated in an omelet pan, remove any scum which may have risen, and pour in the preparation. Cook over a quick fire until it sets, then put it into a hot oven to finish cooking. Turn it on to a hot dish, place the jam in the centre, fold over, dredge with castor sugar, and serve as quickly as possible.

Time.—About 20 minutes. Average Cost, 5d. Sufficient for 2 persons.