Finish it like the Norwegian Omelet.
On taking it out of the oven, surround the omelet with drained cherries, preserved in brandy, and sprinkle it with heated Kirsch, to which set a light at the table.
[728]
][2470—SURPRISE OMELET MILADY: also called MILADY PEACH]
This is a surprise omelet, garnished with very firm raspberry ice, in which are incrusted a circle of fine peaches, poached in vanilla.
The whole is then covered with [Italian meringue], flavoured with Maraschino, and laid in suchwise that those portions of the peaches which project from the glaze remain bare.
Decorate the surface of the omelet with the same meringue; sprinkle it with icing sugar, and set it to a glaze quickly.
[2471—SURPRISE OMELET “A LA NAPOLITAINE” otherwise “BOMBE VESUVE”]
Garnish the cushion of [Génoise] with coats of vanilla and strawberry ice, alternated with layers of broken candied-chestnut. Cover the whole with [Italian meringue] prepared with Kirsch, which keep flat and somewhat thick towards the centre. On top, set a [barquette] of a size in proportion to the omelet, made by means of the piping-bag with ordinary [meringue] and baked in the oven without colouration. Decorate with [Italian meringue], covering the [barquette] in so doing, and quickly brown the omelet in the oven. When about to serve, garnish the omelet with Jubilee cherries (No. [2566]), which set alight at the last moment.
[2472—SURPRISE OMELET ELIZABETH]
Garnish the cushion of [Génoise] with vanilla ice and crystallised-violets.