Recipe For Making Omelet Souffle
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 660 of 825.
5 eggs. The grated rind of one half a lemon. 3 tablespoonfuls of powdered sugar. 2 tablespoonfuls of lemon juice. 1/4 teaspoonful of salt.
Beat the yolks of the eggs until light colored and thick; add the sugar gradually, then the grated rind and lemon juice; pour this mixture over the whites of the eggs, beaten with the salt until dry, and cut and fold the two together. Turn into a buttered baking dish, or into individual cases, and bake in a quick oven until well puffed and of a delicate brown color. Serve at once with hard or Sabayon sauce. For directions in respect to omelets, see chapter on eggs.