Cassell's dictionary of cookery

Omelet Souffle. — An omelet souffle should be served in the same dish in which it is baked, and should be sent to table with the greatest expedition after it is taken out of the oven, as it falls and grows heavy very quickly. Break half a dozen fresh eggs into separate bowls. Whisk four of the yolks, and mix with them a tea-spoonful of dry flour, three tablespoonfuls of finely powdered sugar, a small pinch of salt, and any flavouring that may be preferred, such as grated nutmeg, lemon or orange rind, vanilla, &c. Butter the soufflepan, to keep the omelet from sticking to it, whisk the whites of the six eggs to a firm froth, mix them lightly with the yolks, pour the mixture into the pan, and bake in a quick oven. When it is well risen and brightly browned on the top, the omelet is done enough. Sift a little sugar over it very expeditiously, and serve. Some cooks put a hot flannel round the pan to prevent its cooling on the way to the diningroom. Time to bake a quarter of an hour. Probable cost, 8d. Sufficient for two or three Omelet Souffle, Moulded.— Take four fresh eggs, and break the yolks and whites into separate basins. Beat the yolks well, and mix with them two table-spoonfuls of powdered sugar, a small pinch of salt, three macaroons finely-crumbled, a tea-spoonful of finely-minced candied-peel, and a dessert-spoonful of arrowroot. When these ingredients are thoroughly and smoothly mixed, add the whites of the eggs beaten to a firm froth. Pour the mixture into a weU-buttered, simply-marked mould, which should be so large that the omelet will no more than half fill it, and bake in a moderate oven. When the souffle is set and lightly browned it is done enough. Turn it out, sift powdered sugar over it, and serve as expeditiously as possible. Time to bake, a quarter of an hour. Probable cost, 8d. Sufficient for two or three persons. Omelet, with Cheese.— Prepare the eggs as for a plain omelet. Mix with them two ounces of finely-grated Parmesan cheese, a small pinch of salt, and two pinches of pepper. Fry the omelet in the usual way, and before folding it over strew an ounce of gruyere cheese finely -minced upon it. Fold, and serve immediately. Time, four or five minutes to fry. Probable cost, Is. Sufficient for three persons. Omelet, with Cheese, Baked.— Beat two eggs lightly, and mix with them a small pinch of salt, two pinches of pepper, three table-spoonfuls of new milk or cream, and two ounces of grated Parmesan. Pour the mixture into a buttered plate, bake in a quick oven, and serve immediately. Time to bake, fifteen minutes. Probable cost, 4d. or 5d. Sufficient for two persons. Omelet^ with Gravy.— Whisk half a dozen fresh eggs thoroughly, and mix with them a small pinch of salt, two pinches of pepper, a table-spoonful of finely-minced parsley, half a tea-spoonful of chopped onions, and two table-spoonfuls of nicely-seasoned gravy. Dissolve two ounces of fresh butter in a hot frying-pan over a gentle fire, and fry the omelet in it in the usual way. Serve it on a hot dish with half a pint of good gravy poured round it. Time to fry, six or seven minutes. Probable cost, 9d. Sufficient for three or four persons.