Omelet Souffle from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 hal...
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Ingredients
- 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
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