A guide to modern cookery

2465—Example: SOUFFLED OMELET WITH VANILLA Mix eight oz. of sugar and eight egg-yolks in a basin, until the mixture has whitened slightly, and draws up in ribbons when the spatula is pulled out of it. Add ten egg-whites, beaten to a very stiff froth, and mix the two preparations gently; cutting and raising the whole with the spoon. Set this preparation on a long, buttered and sugar-dusted dish, in the shape of an oval mound, and take care to put some of it aside in a piping-bag. Smooth it all round with the blade of a knife; decorate according to fancy with the contents of the piping-bag, and cook in a good, moderate oven, for as long as the size of the omelet requires. : Two minutes before withdrawing it from the oven, sprinkle it with icing sugar, that the latter, when melted, may cover the omelet with a brilliant coat. Flavour according to fancy, with vanilla, orange or lemon rind, rum, Kirsch, &c.; but remember to add the selected flavour to the preparation before the egg-whites are added to it. SURPRISE OMELETS. 2466—Example: NORWEGIAN OMELET Place an oval cushion one and one half in. thick of Génoise upon a long dish, and let the cushion be as long as the desired omelet. Upon this cushion set a pyramid of ice-cream with fruit. Cover the ice-cream with ordinary meringue (No. 2382); smooth it with a knife, making it of an even thickness of two-thirds of an inch in so doing; decorate it, by means of the piping-bag, with the same meringue, and set in a very hot oven, that the meringue may cook and colour quickly, without the heat reaching the ice inside. 2467—SURPRISE OMELET MYLORD Proceed as directed above; but garnish the cushion of Génozse with coats of vanilla ice-cream, alternated with coats of stewed pears. Cover with meringue and cook in the same way. 2468—CHINESE SURPRISE OMELET The procedure is the same, but the vanilla ice-cream is replaced by tangerine ice. On taking the omelet out of the oven, surround it with tangerines glazed with sugar, cooked to the large crack stage. 2469—SURPRISE OMELET WiTH CHERRIES Garnish the cushion of Génozse with red-currant ice, flavoured with raspberries and mixed with equal quantities of cherry ice and half-sugared cherries, macerated in Kirsch. Finish it like the Norwegian Omelet. On taking it out of the oven, surround the omelet with drained cherries, preserved in brandy, and sprinkle it with heated Kirsch, to which set a light at the table. 2470—SURPRISE OMELET MILADY: also called MILADY PEACH This is a surprise omelet, garnished with very firm raspberry ice, in which are incrusted a circle of fine peaches, poached in vanilla. The whole is then covered with Italian meringue, flavoured with Maraschino, and laid in suchwise that those portions of the peaches which project from the glaze remain bare. Decorate the surface of the omelet with the same meringue; sprinkle it with icing sugar, and set it to a glaze quickly. 2471—SURPRISE OMELET ‘‘A LA NAPOLITAINE ” otherwise ‘‘ BOMBE VESUVE’”’ : Garnish the cushion of Génoise with coats of vanilla and strawberry ice, alternated with layers of broken candied-chestnut. Cover the whole with Italian meringue prepared with Kirsch, which keep flat and somewhat thick towards the centre. On top, set a barquette of a size in proportion to the omelet, made by means of the piping-bag with ordinary meringue and baked in the oven without colouration. Decorate with Italian meringue, covering the barquette in so doing, and quickly brown the omelet in the oven. When about to serve, garnish the omelet with Jubilee cherries (No. 2566), which set alight at the last moment. 2472—SURPRISE OMELET ELIZABETH Garnish the cushion of Génozse with vanilla ice and crystallised-violets. Cover it with meringue; decorate its surface with crystallisedviolets, and treat the omelet as in No. 2466.