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Omelette Soufflee, Vanilla

Lightly butter and then dredge a little powdered sugar on the bottom of a rather deep, cold-metal or china dish, about twelve inches long by nine wide, that will stand the heat. Place in a vessel three ounces powdered sugar. Carefully break seven fresh eggs, drop the whites into a copper basin, and the yolks of four into the vessel containing the sugar. Crush as finely as you can three macaroons, add them to the sugar and yolks, then with a whisk begin to beat the yolks, sugar and macaroons as briskly as you possibly can for twelve minutes, then lay aside.

Then, if handy, place the copper basin on some ice, and with the whisk beat up to a very stiff froth the seven whites in the copper basin, which will take about twelve minutes. Remove the whisk, then (with a skimmer in the right hand) with the left take hold of the vessel containing the preparation of yolk, sugar and macaroons and gradually pour it over the whites. Season with a light saltspoon salt and pour in ten drops good vanilla essence; gently mix the whole well together for two minutes with the whisk, or until thoroughly incorporated. Now take up the preparation with the skimmer and drop it into the centre of the buttered, sugared dish, taking special care to pile it as high as possible, so as to have it of a perfect dome-shape; with the blade of a knife make an opening on top two inches and a half long by two and a half in depth and one and a half inch wide. Turn the preparation, from the centre of the opening over on each side, heaping it a little higher at each end of the opening. Neatly smooth the sides and all around with the blade of a knife, giving it any desired design to look attractive when cooked. Heat the bottom of the dish on top of the range for just a minute, then place it in a moderate oven to bake for six minutes; remove it to the oven door, dredge powdered sugar over it liberally, replace it in the oven and bake for six minutes more, or until it has obtained an exceedingly good golden colour. Remove it from the oven, lay the dish upon another cold one and immediately send to the table.

N. B. Special care should be taken when piling the preparation into the dish and making the opening, which should be done as rapidly as possible. When desired, the vanilla essence can be substituted by orange-flavour water.