No. 1344 Omelette Soufflée.
Proceed as described in the last, but omitting the rum or liqueurs, and flavouring with three tablespoonfuls of orange-flower-water, or rubbing the rind of a lemon upon the sugar previous to pounding and mixing (or vanilla sugar, No. 1377, might be used); place the soufflé upon the dish, bake a quarter of an hour, and serve. These kinds of soufflés are much more simple in their fabrication than the others, and much quicker done; their greatest difficulty is the whipping of the eggs, which must be very stiff; a little practice would, however, soon enable you to manage them; the best method is to put them into a copper bowl with a pinch of salt, and commence whipping very slowly, then quicker and quicker by degrees, until they adhere like feathers to the whisk. These soufflés may likewise be baked in a silver soufflé-dish, by tying a band of buttered paper round to bake it, which detach at the time of serving.