Omelet Souffle, Ancient Style

Melt half a pound of good butter and have it clarified. Put into a glazed vessel fourteen egg yolks and ten ounces of vanilla sugar; beat the preparation the same as for lady fingers, or until it becomes frothy and light, then add to it a grain of salt, seven or eight pulverized macaroons, and lastly sixteen stiffly beaten egg-whites. Pour the melted butter into two clean omelet pans, heat and putting half the preparation into each, toss slowly to warm them both at once, having them absorb all the butter, and keep them well rounded; transfer them immediately into two deep, buttered dishes, and push into a slack but well-regulated oven; remove two minutes later and split them down through their entire depth, then return them to the oven. Twelve to fifteen minutes suffice to cook the omelets. When done and light, besprinkle liberally with powdered vanilla sugar (No.3165), and two minutes later remove from the oven and serve immediately.