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Omelet Souffle

An omelet souffle is one of the most delicious of hot sweets. It is not difficult to make when its principles are understood, and yet it is seldom well made by inexperienced cooks. The true omelet souffle contains only eggs, sugar and the chosen flavoring and a tin-lined copper souffle-pan or a thick enameled metal dish, which will quickly heat and remain hot for some time after being taken from the oven, is required for cooking it. Spread the pan with cold butter and see that the oven is quite hot before the omelet is made. Put the yolks of three eggs, six heaped tablespoonfuls of powdered loaf sugar and one teaspoonful of any flavoring essence or cordial into a quart bowl and beat them to a stiff cream; then beat the whites of the eggs to a stiff froth and quickly and lightly add the yolks and sugar. This part of the operation requires a quick, deft hand. The yolks should be poured on the center of the whites, then cut down through, rather beaten or stirred, by holding the spoon in the right hand with the bowl outward and cutting down into the whites with its edge an inward and upward turn will bring the spoon out again with its edge on top of the whites. Repeat this cutting-down and turning motion rapidly and lightly until the omelet is mixed, then as rapidly and lightly put the omelet into the pan in which it is to be baked, dust it over with powdered sugar, place it in the oven and bake until it is delicately browned (it will take about ten minutes if the oven is moderately hot). Do not begin to make the souffle until about twenty minutes before it is needed. It must not be allowed to stand after it is done, but must be sent to the table as soon as taken from the oven, slipping the souffle-pan on a hot dish covered with a folded napkin.