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.