OMELETTE SOUFFLÉ (1)

4 eggs
6 macaroons
1 teaspoonful finely minced citron peel
1 dessertspoonful of cornflour
and sugar to taste

Separate the whites and yolks of the eggs, crush up finely the macaroons and mix well the yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding 1 tablespoonful of water. Whip the whites to a stiff froth, mix this lightly with the rest of the ingredients, butter a mould, large enough to be only half full when the mixture is turned into it, and bake the soufflé‚ in a moderate oven until set and lightly browned. Turn out, sift sugar over it, and serve immediately.