Omelet Souffle with Almonds

For six persons. Beat up six egg-yolks, twelve shelled, skinned and crushed bitter almonds, and six teaspoonfuls of sugar in a bowl the same as for lady fingers; add the grated peel of a lemon and a grain of salt; as the preparation becomes light stir in delicately the beaten egg-whites, using a spoon, and cutting it with this. The mixture should now stand alone without any danger of sinking, then pour it into a long buttered plated dish, smooth the surface, shaping it like a large folded omelet, and push the dish into a well-heated but not too hot oven. As soon as the omelet begins to brown remove and split it lengthways through the center with a knife, being careful not to press too hard, then replace it in the oven and be careful to turn the dish around from time to time. Let cook for twenty-five minutes; cover with sugar before it is finished so that it can glaze, and when removed dredge over more sugar before serving.