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A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix eight oz.
  2. of sugar and eight egg-yolks in a basin, until the mixture has whitened slightly, and draws up in ribbons when the spatula is pulled out of it.
  3. Add ten egg-whites, beaten to a very stiff froth, and mix the two preparations gently;
  4. cutting and raising the whole with the spoon.
  5. Set this preparation on a long, buttered and sugar-dusted dish, in the shape of an oval mound, and take care to put some of it aside in a piping-bag.
  6. Smooth it all round with the blade of a knife;
  7. decorate according to fancy with the contents of the piping-bag, and cook in a good, moderate oven, for as long as the size of the omelet requires.
  8. Two minutes before withdrawing it from the oven, sprinkle it with icing sugar, that the latter, when melted, may cover the omelet with a brilliant coat.
  9. Flavour according to fancy, with vanilla, orange or lemon rind, rum, Kirsch, &c.;
  10. but remember to add the selected flavour to the preparation before the egg-whites are added to it.