Gerald Edward Moira, P.R.O.I., V.P.R.W.S., R.W.A., N.P.S. (1867-1959)

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Nell Langan's Souffle Omelette 4 egg yolks 4 egg whites 2 dessert spoons of icing sugar Half a pint of good jam or raspberry puree A good knob of butter A miniature bottle of Cointreau A non-stick Teflon pan is the best, but it's by no means essential. Whisk the egg whites until stiff, fold in one dessert spoon of sugar, add the yolks already mixed. The frying pan should be hot, throw in a good knob of butter, it will sizzle but not burn, let it coat the pan, pour in the egg mix, leave on the ring until the base is a light brown, then put it under the pre-heated grill, it will rise swiftly. Remove it, cool the pan base in a tray of cold water, put half the heated puree mixed with half the Cointreau in the middle, fold it and then pour the rest casually over the top. Sprinkle in the second dessertspoon of sugar, pour in the rest of the Cointreau and serve direct from the pan. The only reason for cooling the frying pan is that you don't burn off the alcohol which is an optional extra. It is a great treat for children. The little buggers love it. The Fruit Puree - Buy a packet of frozen raspberries, sweat them over heat with sugar to taste, push through a sieve to remove the pips and heat. Traditional Baked Apples pureed are an ideal filling, use whatever liqueur you feel like.

Gerald Edward Moira, P.R.O.I., V.P.R.W.S., R.W.A., N.P.S. (1867-1959)

Market scene, south of the Thames

Details

Gerald Edward Moira, P.R.O.I., V.P.R.W.S., R.W.A., N.P.S. (1867-1959)
Market scene, south of the Thames
signed and dated 'Gerald Moira/1910' (lower left)
oil on canvas
134 x 96in. (340 x 244cm.)

Special notice

Artist's Resale Right ("Droit de Suite"). Artist's Resale Right Regulations 2006 apply to this lot, the buyer agrees to pay us an amount equal to the resale royalty provided for in those Regulations, and we undertake to the buyer to pay such amount to the artist's collection agent.

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