Omelet soufflé, no. 2

(Recipe #14, page 165)

Ingredients: 6 eggs, 4 tablespoons of powdered sugar, 1 tablespoon of fine flour, ¼ pound of butter.

Stir the egg yolks and sugar together for ¼ hour; just before cooking, fold in the beaten whites and add the flour.

Melt the unsalted butter in a frying pan over low heat, add the eggs and sugar mixture, and stir in such a way that the bottom of the pan comes into sight. When the omelet has absorbed the butter, place it on a plate, fold it over, and sprinkle it with sugar and cinnamon, or fill it with vanilla pounded with sugar or with jam.

It can also be sprinkled with the juice of a lemon and then sugar; rum may also be poured over it and flamed.

Serves 6.

Translated by David Green.

 

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