Omelette Méringue.
8 eggs; juice of a lemon, and half the grated peel; 4 tablespoonfuls of powdered sugar; a little sweet jam or jelly; a pinch of salt; butter.
Beat eight yolks and four whites light; add salt, lemon-juice, and a tablespoonful of powdered sugar. Put a tablespoonful of butter in a frying-pan, and when it heats, run it all over the bottom. Pour in the omelette, shaking and loosening from the sides with a spatula. So soon as it is done at the edges sufficiently to be folded, lay a great spoonful of jam or jelly upon it; fold over, and turn out upon a stone-china dish. The méringue, made of the remaining whites and sugar, should be ready—beaten with the lemon-peel. Heap upon the omelette, and set upon the upper grating of the oven to “set” and brown.
Fourth Week. Wednesday.