OMELET SOUFFLE (ANOTHER WAY)
When a souffle is made on a larger scale, and served up on a flat dish, it is best to proceed as follows:
Take six ounces of powdered sugar, and mix them with six yolks of eggs and a dessertspoonful of flour and a pinch of salt. To this must be added whatever flavoring is used, such as vanilla. This is all mixed together till it is perfectly smooth. Next beat the six whites to a very stiff froth; mix this in with the batter lightly, put two ounces of butter into an omelet-pan, and as soon as the butter begins to frizzle pour in the mixture. As it begins to set round the edges, turn it over and heap it up in the middle, and then slide the omelet off on to a plated-edged baking dish, which must be well buttered. Put it in the oven for about a quarter of an hour, to let it rise, shake some powdered sugar over the top, and serve very quickly.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
