Omelet Souffle

Omelette Soufflee

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of 6 Eggs
  • The Yolks of 4 Eggs
  • The Juice of Half a Lemon</


Have a baking dish ready, greased with butter, and be sure that the oven is very hot. Beat the whites of the Eggs to a stiff froth. Beat the yolks and the sugar to a cream, and add the juice of half a lemon or a tablespoonful of Orange Flower Water or Kirsch. Add the whites of the Eggs. Stir careful