Frangipane Omelet

Prepare a frangipane cream with vanilla and almonds (No. 44). Beat up ten eggs in a vessel with a grain of salt, two tablespoonfuls of sugar and the same of melted butter; dilute the whole with a gill of cream. Make with this a dozen small omelets in a pancake pan buttered with clarified butter; after taking them from the pan, slip them on a baking tin and cover over one side with a layer of the prepared frangipane; fold them up flat and cut off the ends, bestrew with powdered sugar and glaze under a salamander (Fig. 123), then dress in a pyramid.