Rum Omelet

Beat up seven or eight eggs in a bowl and add to them a grain of salt, two spoonfuls of powdered sugar and a spoonful of good rum. Warm a little butter in a pan and pour in the beaten eggs, thickening them over a brisk fire stirring with a large fork. Fold over the omelet as fast as it detaches from the pan, and invert it with one stroke on a long dish; strew its entire surface with powdered sugar and glaze it with an omelet iron heated in the fire, decorating the top any desired fashion. Serve the omelet after pouring a few spoonfuls of rum with a little syrup into the bottom of the dish and setting it on fire.