An Omlette Soufflée. Second Course Remove of Roast.*

• Eggs, 6
• sugar, 4 tablespoonsful
• rind, ½ lemon

Separate, as they are broken, the whites from the yolks of six fine fresh eggs; beat these last thoroughly, first by themselves and then with four tablespoonsful of dry, white sifted sugar, and the rind of half a lemon grated on a fine grater. Whisk the whites to a solid froth, and just before the o