Although it is a simple thing to make an omelet soufflé, and although in France there is not one cook in a score who can not make a delicious one for any and every occasion, I would not advise a careless cook to ever attempt it. The ingredients are: Six whites and three yolks of eggs, three ounces of pulverized sugar (three table-spoonfuls), and a flavoring of vanilla or lemon. First, beat the yolks and sugar to a light cream, and add a few drops of flavoring; then beat the whites to the stiffest possible froth. Have the yolks in a rather deep kitchen bowl; turn the whites over them, and with a spoon, giving it a rotary motion, cut the two, mixing them carefully together. Turn this on to a baking-dish, either of earthenware or tin, with sides two or three inches high and slightly buttered. Smooth over the top, sprinkle over sugar, and put it into a moderate oven. If it has to be turned or moved in the oven, do it as gently as possible. When it has risen well, and is of a fine yellow color, it is ready to be served. It should be served at once, or it will fall.
Omelet soufflé was especially nice at the Café Vienna in Paris. This is their cook's receipt: "For one portion," said he, "use the whites of three eggs; beat them well; add ono tablespoonful of marmalade cut into fine pieces, or little pieces of fresh peaches; mix with powdered sugar. Bake it on a dish rubbed with butter in a rather quick oven." It seemed as if this was too simple a receipt to be so nice. In another place was a layer of marmalade on the bottom of the dish, with a soufflé according to the first receipt, flavored with vanilla, bank-ed over it.