Reference > Farmer's Cookbook > ENTRÉES > Soufflé au Rhum
  Rice Croustades Omelet Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Soufflé au Rhum

Yolks 2 eggs
1 tablespoon rum
1/4 cup powdered sugar
Whites 4 eggs
Few grains salt

Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s dinners rum is sometimes poured around soufflé and lighted when sent to table.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rice Croustades Omelet Soufflé  
 
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