Wednesday, April 1, 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.

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