Omelet Soufflé
Ingredients
- Yolks 2 eggs
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- Whites 4 eggs
- Few grains salt
Steps
- Prepare same as Soufflé au Rhum. Mound three-fourths of mixture on a slightly buttered platter. Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with powdered sugar, and bake ten minutes in a moderate oven.
More recipes with eggs, powdered sugar or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.