Omelette Soufflé
Break six eggs, separating the yolks and whites. Give them a slight stir, and strain the whites into one pan and the yolks into another. Add to the yolks three large table-spoonfuls of powdered loaf sugar, a heaped tea-spoonful of arrow-root flour, and twelve drops of strong orange-flower water, and beat it till very thick and smooth. Then beat the whites to a stiff froth, beginning slowly at first, but gradually beating faster. Then add the beaten yolk very gently to the whites. Have ready a silver or plated dish well-buttered. Use tin for want of better, but it will not look well, as the omelette has to be served up in the dish it was baked in. Place the dish with the mixture in a hot oven, and watch it while baking. When it has well risen, and seems very light, take it out of the oven for a moment; run a knife round it, sift some sugar over it, set it again in the oven, and when raised to its utmost take it out again, and serve it up as hot as possible, with a spoon on the plate beside it. When once broken, it will sink immediately. It is usual to send round the omelette soufflé at the very last of the pastry course; the cook not beginning to make it till the dinner has commenced. If not light when baked, give it up, and do not send it to table at all. It is safest for an inexperienced housewife to engage a French cook to come to the house with his own ingredients and utensils, and make and bake the omelette soufflé while there. Still though very fashionable, it is less delicious than many other desserts.