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Souffle, Omelet

Break two eggs, put the whites into one pan and the yolks into another; rasp a little lemon-peel or orange-flowers, beat the yolks well, add a little sugar and salt, and next beat the whites well to snow, and mix them with the yolks lightly. Then put a lump of butter into an omelet-pan on the fire; when the butter is melted, pour the omelet into the pan; hold it over a slow fire for two minutes, or until the underside is set, then put the pan into a very hot oven for about three minutes. When firm in the centre and lightly coloured the omelet is sufficiently cooked. If left in the oven too long it will be tough and leathery. You may give it whatever flavour you think proper, but the plainer the better when served very hot and very high; you may add to it some apricot jam. Loosen the edges of the omelet with a knife, turn it upside down on a hot dish, put a little jam, made hot, on it, fold it quickly half over, sift white sugar thickly on it, and serve immediately.