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Wednesday, May 6, 2009 |
OMELET A LA DUCHESSE
This is a sweet baked omelet, and is
served the same as one would serve an omelet
souffle.
6 eggs
1/2 cupful of water
1/2 a lemon's yellow rind, grated
1/2 cupful of thick cream
1/2 cupful of granulated sugar
1 teaspoonful of vanilla or orange flower water
1 small bit of cinnamon
Put the sugar, water, cinnamon and lemon rind over the fire, boil
until it spins a thread and stand aside to cool. Separate the eggs;
beat the yolks until creamy, and add the cream, then the strained
syrup. Add the vanilla, and when cool fold in the well-beaten whites.
Turn at once into a shallow silver or granite dish, dust thickly with
powdered sugar and bake in a quick oven until brown. |
posted
by neptunus @ 10:51 PM
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