Home › The Principles of Cookery › Omelet, Sweet

Omelet, Sweet

Put a table-spoonful of orange-flower water, or sherry and sugar, on the fire, let it boil three minutes, then put into a basin to cool. When cool add the yolks of three eggs, and beat to a cream. Put a pinch of salt to the whites, and whip them to a stiff froth, then stir them in lightly to the yolks. Melt half an ounce of butter in an omelet-pan, and pour in the mixture; put this on the fire for two minutes, and then into a very hot oven for three or four minutes. Make a dessert-spoonful of jam quite hot, place the omelet on a hot dish, spread on the jam lightly and quickly, fold over, sprinkle a little castor sugar on it, and serve.