Omelet Soufflé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Yolks 2 eggs.
  • ¼ cup powdered sugar.
  • ½ teaspoon vanilla.
  • Whites 4 eggs.
  • Few grains salt.


    Prepare as Soufflé au Rhum. Mound three-fourths of mixture on a slightly buttered platter. Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with powdered sugar, and bake ten minutes in a moderate oven.