Break eight eggs, separate the whites from the yolks, and strain them. Put the whites into one pan, and the yolks into another, and beat them separately with rods till the yolks are very thick and smooth, and the whites a stiff froth that will stand alone. Then add gradually to the yolks, three quarters of a pound of the finest powdered loaf-sugar, and orange-flower water or lemon-juice to your taste. Next stir the whites lightly into the yolks. Butter a deep pan or dish (that has been previously heated) and pour the mixture rapidly into it. Set it in a Dutch oven with coals under it, and on the top, and bake it five minutes. If properly beaten and mixed, and carefully baked, it will rise very high. Send it immediately to table, or it will fall and flatten.
Do not begin to make an omelette souffle till the company at table have commenced their dinner, that it may be ready to serve up just in time, immediately on the removal of the meats. The whole must be accomplished as quickly as possible. Send it round with a spoon.
If you live in a large town, the safest way of avoiding a failure in an omelette souffle is to hire a French cook to come to your kitchen with his own utensils and ingredients, and make and bake it himself, while the first part of the dinner is progressing in the dining-room.
An omelette souffle is a very nice and delicate thing when properly managed; but if flat and heavy, it should not be brought to table. If well made, you may turn it out on a dish.