Omelet Souffle

Omelette Soufflee

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

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, or A Tablespoonful of Orange Flower Water, or Kirsch
  • 4 Tablespoonfuls of Powdered White Sugar


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 carefully and heap all quickly into the baking dish and bake about fifteen minutes, till the top is a delicate brown. Serve immediately, as it will fall if allowed to stand. This may be served as an entremet sucre or as a dessert.