Flavour according to fancy, with vanilla, orange or lemon rind, rum, Kirsch, &c.; but remember to add the selected flavour to the preparation before the egg-whites are added to it.
Surprise Omelets.
[2466—Example: NORWEGIAN OMELET]
Place an oval cushion one and one half in. thick of [Génoise] upon a long dish, and let the cushion be as long as the desired omelet. Upon this cushion set a pyramid of ice-cream with fruit. Cover the ice-cream with ordinary meringue (No. [2382]); smooth it with a knife, making it of an even thickness of two-thirds of an inch in so doing; decorate it, by means of the piping-bag, with the same meringue, and set in a very hot oven, that the meringue may cook and colour quickly, without the heat reaching the ice inside.
[2467—SURPRISE OMELET MYLORD]
Proceed as directed above; but garnish the cushion of [Génoise] with coats of vanilla ice-cream, alternated with coats of stewed pears. Cover with [meringue] and cook in the same way.
[2468—CHINESE SURPRISE OMELET]
The procedure is the same, but the vanilla ice-cream is replaced by tangerine ice. On taking the omelet out of the oven, surround it with tangerines glazed with sugar, cooked to the [large-crack] stage.
[2469—SURPRISE OMELET WITH CHERRIES]
Garnish the cushion of [Génoise] with red-currant ice, flavoured with raspberries and mixed with equal quantities of cherry ice and half-sugared cherries, macerated in Kirsch.