Omflet Souffle with Macaroons

Stir in a bowl six egg-yolks with a grain of salt and seven ounces of powdered sugar. The whole should get quite frothy. Pound six macaroons, and shake them through a sieve; beat up six egg-whites and mix them gradually with the former preparation, also stir in the macaroon powder at the same time. Melt three ounces of butter in a pan, and when hot pour in the omelet and toss it very slowly over the fire to heat through, then double it over, and invert it on a long buttered plated dish, and finish cooking the omelet in a slack oven. A few seconds before taking it out besprinkle bountifully with powdered vanilla sugar (No. 3165) to glaze. In order to have an omelet souffle perfect, the guest should be kept waiting.