No. 1345 Omelette Soufflée à l’Antiquaire.
Though the last-mentioned article has received the name of omelette soufflée, it has no particular right to the name; for as there is no making an omelette without eggs, so is there no making an omelette soufflée without an omelette-pan; I do not, therefore, intend entirely to forsake the old-fashioned method. The mixture is prepared precisely as the last, but the appearance and flavour are very different, being produced by the different method of cooking them; put an ounce of butter into a very clean omelette-pan over the fire, when melted, pour in half the preparation, place it over a very brisk fire a few seconds, then twist it round in the pan, which give a jerk, tossing the omelette half way over, stand it over the fire again, give the pan another jerk, tossing the omelette again over, and turn it out upon your dish, set it in the oven and proceed the same with the remainder of the preparation, which when done turn over upon the other, leave it in the oven about a quarter of an hour, sprinkle sugar over, salamander and serve very quickly. The butter the soufflé is fried in gives it a superior flavour to the last.