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Omelette Souffle in a Mould

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

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

Also printed in: La cuisine creole (1885).

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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.

United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); 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. Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water;
  2. stir these well together, whip the whites of the eggs to a high froth, and mix them with the yolks.
  3. Pour the mixture into a buttered mould, about half full;
  4. bake it in a moderate oven for half an hour.
  5. When done turn it on to a dish and serve quickly.
  6. This omelet must be clear and shake like a jelly.