Omelette Soufflee Au Marasquin
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the batter
In a basin, combine the eggs and salt, and whisk well for a few minutes.
Add the marasquin and mix until fully incorporated.
Bake and serve
Pour the mixture into a greased baking dish.
Bake in a preheated oven at 400°F (200°C) for about 15 minutes until puffed and golden.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Whisked eggs trap air and set into the light, puffed structure of the soufflé.
- Marasquino
- Adds a sweet, aromatic cherry flavour to the otherwise savoury-leaning eggs.
The step that matters
Whisking the eggs. Whisking for a few minutes traps air bubbles in the eggs. These bubbles expand in the oven and give the puffed texture, so under-whisked eggs will bake flat and dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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