Many Ways for Cooking Eggs 2

EGGS A L'AURORE
Hard−boil six eggs, cut them into halves lengthwise, take out the yolks,
keeping them whole. Cut the whites into fine strips. Make a cream sauce.
Add to it two tablespoonfuls of finely chopped sardines or finely chopped
lobster or crab, a tablespoonful of tarragon vinegar. Add the whites of the
eggs, and, when quite hot, add the yolks, without breaking them. Turn this
at once into a heated dish, garnish the dish with triangular pieces of toast,
and send to the table. Or, if you like, make the sauce, season it and put a
layer into the bottom of the baking−dish, then a layer of Parmesan cheese,
then a layer of the yolks, pressed through a sieve, and so on, alternating,
having the last layer of the yolks of the eggs. Dust over a few bread
crumbs, put here and there bits of butter, and brown quickly in the oven.
EGGS A LA DAUPHIN
Remove the shells from six hard−boiled eggs, cut them into halves,
lengthwise, take out the yolks, press them through a sieve. Add four level
tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of
nutmeg and two tablespoonfuls of Parmesan cheese. Add half a cupful of
cream to a half cupful of sifted bread crumbs. Mix this with the yolks, rub
until smooth, then add one well−beaten egg, and the yolk of one egg. Cover
the bottom of the baking dish with the mixture forming it in a pyramid and
cover with the chopped whites. Have ready two extra hard−boiled eggs,
take out the yolks, press them through a sieve, all over the top. Garnish the
edges of the dish with triangular pieces of toasted bread, cover the whole
with cream sauce, brown in the oven, and serve at once.
EGGS A LA BENNETT
6 hard−boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy
sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread
crumbs 1/2 teaspoonful of salt
Cut the eggs into halves lengthwise; remove the yolks, rub them with half
the butter, salt, onion and anchovy paste. Fill these back into the whites.
Cover the bottom of a baking dish with ordinary white sauce, stand in the
eggs, put over the bread crumbs, baste them with the remaining butter,
melted, and stand in the oven long enough to brown.
EGGS BROULLI
Beat four eggs. Add to them four tablespoonfuls of stock, four
tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of
pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an
egg−beater until they are thick and jelly−like. Turn at once into a heated
dish, garnish with toast and send to the table.
SCALLOPED EGGS
4 hard−boiled eggs 2 tablespoonfuls of butter 2 level tablespoonfuls of
flour 1/2 pint of milk 1 cupful of finely chopped cold cooked chicken or
fish 1 teaspoonful of salt 1 saltspoonful of pepper
Chop the eggs rather fine. Rub the butter and flour together, add the milk,
stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom
of a casserole, or baking dish, then a layer of the fish or chicken, then a
little white sauce, and so continue until the ingredients are used. Dust the
top thickly with bread crumbs and bake in a moderate oven until nicely
browned.
EGG FARCI
6 hard−boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely
chopped cold cooked meat 1 tablespoonful of chopped parsley 1
tablespoonful of butter 1 tablespoonful of flour 1 gill (a half cupful) of milk
1 level teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of
pepper
Hard−boil the eggs, chop them fine, mix them with the meat, add the salt,
pepper and parsley. Rub the butter and flour together, add the milk, stir
until boiling; add this gradually to the potatoes. When smooth add the
hard−boiled eggs, meat and parsley. Fill into small custard cups or into
shirring dishes, brush with milk and brown in the oven. These make a nice
supper or luncheon dish.
EGG BALLS
These are used for soup and for garnishing of vegetable dishes. Hard−boil
four eggs, throw them at once into cold water, remove the shells. Put the
yolks through a sieve, then add a half teaspoonful of salt, a dash of white
pepper and the yolk of one raw egg, or you may take a part of the white of
one egg. Mix thoroughly and make into balls the size of a marble, using
enough flour to prevent sticking to the hands. Drop these into a kettle of
boiling stock, or into hot fat. Drain on brown paper.
DEVILED EGG SALAD
6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2
teaspoonful of paprika 1/2 cupful of chopped boiled tongue 1 saltspoonful
of salt 1 saltspoonful of pepper
Hard−boil the eggs, throw them into cold water, remove the shells, cut
them lengthwise. Take out the yolks without breaking the whites. Rub the
yolks through a sieve into a bowl, then add the tongue and all the
seasoning. If the mixture is dry add a tablespoonful or two of cream or
olive oil. Roll the mixture into balls that will fit the spaces from which they
were taken in the whites, making each ball round. Arrange the lettuce over
a platter, stand the whites in the lettuce, and at serving time baste
thoroughly with French dressing.
JAPANESE HARD EGGS
1 cupful of rice 1/2 pint of white sauce 6 eggs 1 tablespoonful of chopped
parsley, if you have it, and a suspicion of onion juice
Put the eggs into a saucepan of cold water, bring to boiling point, and
simmer gently twenty minutes. Wash the rice through several cold waters,
sprinkle it into a kettle of boiling water and boil it for thirty minutes.
Remove the shells, break the eggs while they are hot, cut them into halves
crosswise. Make the cream sauce, and add the onion juice. When the rice is
done, drain, sprinkle it in the center of a large platter, press the halves of
the eggs down into it, and pour over the cream sauce. Garnish with the
chopped parsley. This takes the place of both meat and starchy vegetables
for either luncheon or supper.
EGGS EN MARINADE
1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1
teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of
salt 2 saltspoonfuls of pepper
Hard−boil the eggs; plunge them into cold water and remove the shells.
Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil
them in about a pint of water. To this water add the vinegar, bring it to
boiling point, add salt, pepper and the celery and mustard seed. Put the eggs
into a glass jar and pour over the boiling vinegar; put on the tops and stand
them aside for three weeks. A tablespoonful of grated horseradish or a half
cupful of nasturtium seeds will improve the flavor and prevent mold.
EGGS A LA POLONAISE
6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1
teaspoonful of salt 1 saltspoonful of pepper
Hard−boil four of the eggs; when done remove the shells, cut the eggs into
halves lengthwise and take out the yolks, without breaking the whites. Press
the yolks through a sieve into a bowl, and add the raw yolks of the
remaining two eggs, with the parsley, salt and pepper. Beat the white of the
raw eggs until light, not stiff, then work them into the yolk mixture. Cover
the bottom of a shallow baking pan with part of this mixture, then fill the
spaces in the whites with some of the remaining mixture. Put the whites of
the eggs together, making them look like whole eggs. Arrange these in the
center of the dish. If you have any of the yolk mixture left, put it around in
a sort of a border. Pour over a little melted butter, dust thickly with soft
bread crumbs and bake in a quick oven until slightly brown. Serve plain or
with cream sauce.
EGGS A LA HYDE
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2
tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level
tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken
stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper
Hard−boil the eggs, and when done remove the shells and cut the eggs into
halves lengthwise, keeping the whites whole. Remove the yolks, press them
through a sieve, add to them the cream, half the salt and a dash of cayenne.
Mix thoroughly and fill into the whites and arrange them neatly on a granite
or silver platter. Put the butter into a saucepan, add the onion and flour,
then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add
the remaining salt and pepper; take from the fire and add the parsley. Pour
this over the eggs on the platter, dust thickly with bread crumbs, run into a
quick oven until brown.
EGGS A LA VINAIGRETTE
6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of
chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped
gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion
Hard−boil the eggs, throw them into cold water; remove the shells and cut
them into slices lengthwise. Wash and dry the lettuce, arrange it on a small
meat platter, put over the top slices of hard−boiled eggs, letting one slice
overlap the other. Fill the center of the dish with sliced, peeled tomatoes.
Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper
and the oil; put in a piece of ice and stir until the salt is dissolved. Remove
the ice, add all the other ingredients but the parsley, mix thoroughly, pour
this over the eggs, dust with parsley and serve as a supper dish.
EGGS A LA RUSSE
6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1
teaspoonful of onion juice 1 dash of pepper
Hard−boil the eggs, remove the shells, cut them into halves lengthwise;
take out the yolks without breaking the whites, and press them through a
sieve, then add the caviar, onion juice and pepper. Heap these back into the
whites. Boil the stock until reduced one−half, baste the eggs carefully, run
them into the oven until hot, pour over the remaining hot stock and send to
the table.
EGGS LYONNAISE
6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of
flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper
Hard−boil the eggs, remove the shells, throw them in cold water. Cut the
onion into thin slices; put it, with the butter, into a saucepan, shake until the
onion is tender, then add the flour, milk and seasoning; stir until boiling. At
serving time cut the eggs into slices crosswise, put them in a shallow
baking dish, cover with cream sauce and run in the oven just a moment
until they are very hot.
EGG CROQUETTES
6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level
tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of
chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1
saltspoonful of pepper
Hard−boil the eggs and chop them fine. Rub the butter and flour together,
add the milk, stir until you have a thick, smooth paste. Add all the
seasoning to the egg, mix the eggs into the white sauce and turn out to cool.
When cold form into cylinders, dip in egg beaten with a tablespoonful of
water, roll in bread crumbs and fry in deep hot fat. Serve with cream sauce.
EGG CHOPS
6 hard−boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk
2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1
tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2
teaspoonful of salt 1 dash of cayenne 1 dash of white pepper
Chop the eggs very fine, mix them with the ham; add the parsley, onion
juice and pepper. Rub the butter and flour together and add the milk. Stir
until you have a smooth, thick sauce, then add the salt; mix this with the
other ingredients and turn it out to cool. When cold form into a chop about
the size of an ordinary mutton chop. Dip first in egg beaten with a
tablespoonful of water, then cover carefully with bread crumbs and fry in
deep hot fat. Serve with either tomato or brown sauce.
PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a
tablespoonful of water to each egg. Six eggs are quite enough for four
people. Add a half teaspoonful of salt, and a saltspoonful of pepper. Give
two or three beats−−enough to break the eggs; turn them into the frying
pan, on the hot butter. Constantly scrape from the bottom of the pan with a
fork, while they are cooking. Serve with a garnish of broiled bacon and
toast.
SCRAMBLED EGGS WITH CHIPPED BEEF
Pull apart a quarter of a pound of chipped beef, cover with boiling water,
let it stand ten minutes, drain and dry. Put it into a saucepan with two level
tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a
dash of pepper. Stir with a fork until the eggs are "set."
EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a
very sharp knife cut them into shreds. Chop sufficient onion to make a
tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion,
shake until the onion is soft, then add six eggs, beaten without separating
until well mixed, but not light. Add a half teaspoonful of salt, a half
saltspoonful of pepper and the shredded lettuce. Stir with a fork until the
eggs are "set," turn at once onto a heated platter, garnish with triangular
pieces of toast and send to the table.
SCRAMBLED EGGS WITH SHRIMPS
6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper
1/2 pint of strained tomato 1/2 teaspoonful of salt
Beat the eggs until well mixed, without separating. Put the butter in a
saucepan, add the pepper, chopped; shake until the pepper is soft, add the
tomato and all the seasoning, and the shrimps. Bring to boiling point, push
to the back of the stove where it will simmer while you scramble the eggs.
Put the scrambled eggs on toast in the center of a platter, pour over and
around the shrimp mixture and send to the table.
EGGS SCRAMBLED WITH FRESH TOMATOES
3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1
saltspoonful of pepper 2 tablespoonfuls of butter
Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the
tomatoes into small bits, put them into a saucepan with the salt, pepper and
butter; when these are hot add the eggs, beaten until well mixed, stir until
the eggs are "set," turn into a heated dish, garnish with toast and send to the
table.
EGGS SCRAMBLED WITH RICE AND TOMATO
This is an exceedingly nice dish for supper where one does not care for
meat. Four or six eggs can be used to each half−pint of cold boiled rice, and
either three fresh tomatoes, chopped, or two−thirds of a cupful of solid
strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a
saltspoonful of pepper and the tomatoes into a saucepan; when hot add the
rice, and when the rice is hot add the eggs, beaten without being very light.
As soon as the eggs are "set" serve this in a vegetable dish covered with
squares of toasted bread. This recipe is also nice with hard−boiled eggs;
proceed as directed, and at last add the hard−boiled eggs, sliced.
SCRAMBLED EGGS WITH ASPARAGUS TIPS
1 small can of asparagus tips 6 eggs 1 tablespoonful of butter 1/2
teaspoonful of salt 1 dash of pepper
Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add
at once the asparagus tips and stir with a fork until the mixture is "set."
EGG FLIP
This dish is exceedingly nice for a child or an invalid. Separate one egg,
beat the white to a stiff froth, add the yolk and beat again. Heap this in a
pretty saucer, dust lightly with powdered sugar, put in the center a
teaspoonful of brandy, and serve at once. Sherry or Madeira may be
substituted for the brandy.
OMELETS
A plain French omelet is, perhaps, one of the most difficult of all things to
make; that is, it is the most difficult to have well made in the ordinary
private house. Failures come from beating the eggs until they are too light,
or having the butter too hot, or cooking the omelet too long before serving.
In large families, where it is necessary to use a dozen eggs, two omelets
will be better than one. A six−egg omelet is quite easily handled. Do not
use milk; it toughens the eggs and gives an unpleasant flavor to the omelet.
An "omelet pan," a shallow frying pan, should be kept especially for
omelets. Each time it is used rub until dry, but do not wash. Dust it with salt
and rub it with brown paper until perfectly clean.
To make an omelet: First, put a tablespoonful of butter in the middle of the
pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful of
water to each egg and give twelve good, vigorous beats. To each six eggs
allow a saltspoonful of pepper, and, if you like, a tablespoonful of finely
chopped parsley. Take the eggs, a limber knife and the salt to the stove.
Draw the pan over the hottest part of the fire, turn in the eggs, and dust over
a half teaspoonful of salt. Shake the pan so that the omelet moves and folds
itself over each time you draw the pan towards you. Lift the edge of the
omelet, allowing the thin, uncooked portion of the egg to run underneath.
Shake again, until the omelet is "set." Have ready heated a platter, fold over
the omelet and turn it out. Garnish with parsley, and send to the table.
If one can make a plain French omelet, it may be converted into many,
many kinds.
OMELET WITH ASPARAGUS TIPS
Make a plain omelet from six eggs, have ready a half pint of cream sauce,
and either a can or a bundle of cooked asparagus. Cut off the tips,
preserving the lower portions for another dish. When the omelet is turned
onto the heated platter, put the asparagus tips at the ends, cover them with
cream sauce, pour the rest of the cream sauce in the platter, not over the
omelet.
OMELET WITH GREEN PEAS
Make a six−egg omelet. Have ready one pint of cooked peas, or a can of
peas, seasoned with salt, pepper and butter. Just before folding the omelet
put a tablespoonful of peas in the center, fold, and turn out on a heated
platter. Pour the remaining quantity of peas around the omelet, and send at
once to the table. If you like, you may pour over, also, a half pint of cream
sauce.
HAVANA OMELET
Put two tablespoonfuls of butter and two chopped onions over hot water
until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them
into halves and press out the seeds. Then cut each half into quarters, add
four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of
red pepper. Cook until the tomato is soft. Make a six−egg omelet. Turn it
onto a heated platter, put the tomato mixture at the ends, and send at once
to the table.
OMELET WITH TOMATO SAUCE
Make a plain omelet with six eggs. Pour over a half pint of tomato sauce,
and send to the table.
OMELET WITH OYSTERS
Drain, wash, and drain again twenty−five oysters. Throw them into a hot
saucepan and shake until the gills curl. Rub together two level
tablespoonfuls of flour and two of butter. Drain the oysters, put the liquor
into a half−pint cup, add sufficient milk to fill the cup. Add this to the
butter and flour. When boiling, add the oysters, a level teaspoonful of salt
and a dash of red pepper. Make a six−egg omelet, turn it onto a heated dish,
arrange the oysters around the omelet, pour over the cream sauce, and send
to the table.
OMELET WITH SWEETBREADS
This is a very good way to make sweetbreads do double duty. Boil a pair of
sweetbreads until they are tender. Remove the membrane, cut them into
slices; make a cream sauce. Add the sweetbreads, and, if you like, a half
can of chopped mushrooms. Make a six−egg omelet, arrange the slices of
sweetbread around the omelet and pour over the cream sauce.
OMELET WITH TOMATOES
Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level
teaspoonful of salt and a saltspoonful of pepper. Beat the eggs and tomatoes
together, and make precisely the same as a plain omelet. Do not, however,
add water, as the tomatoes answer the purpose.
OMELET WITH HAM
Mix a half cup of chopped ham with the eggs after they have been beaten
with the water, and finish the same as a plain omelet.
OMELET WITH CHEESE
Beat six eggs until they are thoroughly mixed. Add a half cupful of thick
cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper
and a half teaspoonful of salt. Mix and finish the same as plain omelet.
OMELET WITH FINE HERBS
Beat six eggs until thoroughly mixed. Add a half cupful of cream, a
tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half
teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated
platter and put over a little thin Spanish sauce.
SPANISH OMELET
Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of
pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion
juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all
the fat is tried out. Remove the bacon, add a tablespoonful of chopped
onion. Cook until the onion is slightly brown, turn in the eggs and finish the
same as a plain omelet. Turn onto a heated platter, garnish with red and
green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes
at each end of the omelet.
OMELET JARDINIERE
Chop sufficient chives to make a tablespoonful. Add a tablespoonful of
parsley, a tablespoonful of finely chopped onion, and, if you have it, a little
of the green tops of celery. Mix this with six eggs, add six tablespoonfuls of
water and beat. Make the same as a plain omelet.
OMELET WITH FRESH MUSHROOMS
This is one of the most delicious of all the luncheon dishes. Put two
tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk
and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty
minutes. Make two six−egg omelets. Turn them, side by side, on a large
heated platter, pour over the fresh mushrooms and serve at once.
OMELET O'BRIEN
Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of
chopped onion. Cook until the onion is tender. Then add four chopped
Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw
tomato cut into bits, four sliced cooked okra, a teaspoonful of salt, a dash of
pepper. Let these cook twenty minutes. Make a six−egg plain omelet, using
bacon fat instead of butter for the cooking. Remove the slices of bacon
before they are too hard, as they must be used for a garnish. Turn the
omelet onto a heated platter, pour around it the pepper mixture, garnish
with the bacon, and send to the table. Canned mushrooms may be added, if
desired.
OMELET WITH POTATOES
4 eggs 1 cupful of mashed potatoes 2 level tablespoonfuls of butter 1
tablespoonful of chopped parsley 1 level teaspoonful of salt 1 saltspoonful
of pepper
Beat the eggs, without separating, until thoroughly mixed; add them
gradually to the mashed potato, beating all the while; add the salt and
pepper. Put the butter into a good−sized saute or omelet pan; when hot, turn
the ingredients into the pan, and smooth it down with a pallet knife. Let this
cook slowly until nicely browned; fold it over as you would a plain omelet,
and turn onto a heated dish. The parsley may be sprinkled over the top, or
added to the mixture.
SWEET OMELETS
OMELET A LA WASHINGTON
Put three eggs into a bowl, and three into another bowl. Add three
tablespoonfuls of water to each, and beat. Have two omelet pans, in which
you have melted butter. Grate an apple into one bowl, and into the other put
a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot
water while you cook the omelets. Proceed as for plain omelet. The one to
which you have added the apple, turn out on a plate. Before folding the
other, put in the center the softened currant jelly, then fold it and turn it out
by the side of the other omelet. Dust both with powdered sugar, and send at
once to the table. Serve a portion of each.
OMELET WITH RUM
Make a plain omelet with six eggs, turn it on a heated platter. Dust it with
powdered sugar, and score it across the top with a red−hot poker. Dip four
lumps of sugar into Jamaica rum and put them on the platter. Put over the
omelet four tablespoonfuls of rum; touch a lighted match to the rum, and
carry the omelet to the table, burning. Baste it with the burning rum until
the alcohol is entirely burned off.
SWISS SOUFFLE
Allow one egg to each person. Have everything in readiness. The
maraschino cherries must be drained free from the liquor. Separate the
eggs. Beat the whites until they are stiff. Add a level tablespoonful of
powdered sugar to each white, and beat until dry and glossy. Add the yolks
of three eggs. Mix quickly. Add the grated rind of one lemon and a
tablespoonful of lemon juice. Heap this into individual dishes. Make a tiny
little hole in the center and put in a maraschino cherry, leaving the hole
large enough to hold a tablespoonful of the liquor when the omelet is ready
to serve; dust it with powdered sugar, bake in a quick oven about three
minutes, take it from the oven, pour in the maraschino juice and send at
once to the table. These will fall if baked too much, but when well made
and served quickly, is one of the daintiest of desserts.
OMELET A LA DUCHESSE
This is a sweet baked omelet, and is served the same as one would serve an
omelet souffle.
6 eggs 1/2 cupful of water 1/2 a lemon's yellow rind, grated 1/2 cupful of
thick cream 1/2 cupful of granulated sugar 1 teaspoonful of vanilla or
orange flower water 1 small bit of cinnamon
Put the sugar, water, cinnamon and lemon rind over the fire, boil until it
spins a thread and stand aside to cool. Separate the eggs; beat the yolks
until creamy, and add the cream, then the strained syrup. Add the vanilla,
and when cool fold in the well−beaten whites. Turn at once into a shallow
silver or granite dish, dust thickly with powdered sugar and bake in a quick
oven until brown.
OMELET SOUFFLE
This is, perhaps, one of the most difficult of all dishes to make. When,
however, you have accomplished the art, you have one of the most
satisfactory desserts. Like the preceding recipe, it must be made at the last
moment and sent from the oven directly to the table. The eggs must be
beaten to just the right point and the oven must be very hot. Get everything
in readiness before beginning to make the souffle.
Select a bowl, perfectly clean, and arrange the star tube and pastry bag, if
you are going to use one. If not, get out a baking dish. Sift six
tablespoonfuls of powdered sugar. Separate six eggs. Put three of the yolks
aside (as you will only use three), and beat the other three until creamy.
Beat the whites until they are very stiff but not dry or broken. Now add
three tablespoonfuls of the sifted powdered sugar. Beat for fully ten
minutes. Then add the beaten yolks, the grated rind of a lemon and at the
last a tablespoonful of lemon juice. Mix carefully and quickly, but
thoroughly. Put four or five tablespoonfuls of this in the bottom of a platter,
or baking dish. Put the remaining quantity quickly in the pastry bag, and
press it out into roses. It is easier to make it in small rosettes all over the
foundation. Dust quickly with the remaining three tablespoonfuls of sugar.
Bake in a quick oven until golden brown. This will take about five minutes.
Serve immediately. To be just right, this must be hot to the very center,
crisp on top, moist underneath. If baked too long, the moment the top is
touched it will fall, becoming stringy and unpalatable.
Omelet souffles are frequently flavored with rum, which must be mixed
with the sugar. Sometimes they are sprayed with sherry just as they are
taken from the oven. They may be built up into different forms, and
garnished with candied or maraschino cherries, or chopped nuts.