An Omlette Soufflée. Second Course Remove of Roast.*

Preparation info
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By Eliza Acton

Published 1845

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  • 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