Omelet Souffle-Light

Put three spoonfuls of powdered sugar, four ounces of flour, a grain of salt and some lemon peel into a vessel, and dilute it first with ten egg-yolks, then with half a gill of raw cream, in order to obtain a paste the same consistency as a frying paste; incorporate into it six well-beaten whites and three-quarters of a pound of whipped cream. Have some melted butter in a large pan; when hot pour in the preparation and cook it the same as for an omelet souffle with preserves (No. 3065); when done to perfection slip it on a sheet of paper and strew over with sugar; roll it on itself, and dress on a dish; dredge more sugar over, and glaze in the oven or under a salamander (Fig. 123).