OMELET SOUFFLE
Beat the yolks of two eggs and a tablespoonfal of refined sngar to thick cream with a wooden spoon. Add eight to ten drops of vanilla essence for flavouring, and the whites of three eggs whipped to a very stiff froth. (Whip with a knife on a soup plate.) Have half as ounce of butter ready melted in the omelet, pan. Pour in mixture; let it “set” on fire, and when the edges begin;to come from the pan put it in the oven, Just for two and a half minutes. Turn it on to a very Hot plate, spread jam over quickly, turn over half, and dredge sugar over it; .or simply turn over without jam, if so preferred. All souffles must be prepared, of course, just before serving.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZTIM19250808.2.107
Bibliographic details
New Zealand Times, Volume LII, Issue 12211, 8 August 1925, Page 15
Word Count
131OMELET SOUFFLE New Zealand Times, Volume LII, Issue 12211, 8 August 1925, Page 15
Using This Item
Stuff Ltd is the copyright owner for the New Zealand Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in