—Beat and sweeten with one ounce of sugar twelve eggs; make an omelet as for [No. 450], using one ounce of fresh butter; turn it on a dish, and dredge another ounce of sugar over, then glaze it with a hot shovel or salamander, and serve very warm.
476. Omelet au Kirsch, or Rum.
—Make a sweet omelet with twelve eggs as for the above ([No. 475]); when completed and glazed, throw around it a glassful of kirsch, and set the omelet on fire; serve it while burning. Rum omelet is prepared exactly the same way, substituting rum for kirsch.
477. Omelet Célestine.
—Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly ([No. 1327]) and one spoonful of whipped cream ([No. 1254]); mix well with the spatula. Make a sweet omelet as for [No. 475], with twelve eggs; fold the opposite side up, pour the mixture into the centre, fold the other end up, turn it on a hot dish, and sprinkle the top with three tablespoonfuls of powdered sugar; glaze the omelet with a hot shovel or salamander, and decorate it with three lady-fingers ([No. 1231]) cut in two, also a cupful of whipped cream ([No. 1254]), the latter poured into a paper-funnel, and piped over in any design the fancy may dictate.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.