Omelet Souffle with Vanilla

Place six egg-yolks in a bowl with three ounces of powdered sugar and an ounce of vanilla sugar (No. 3165); beat well with a whip until it becomes as light as for biscuits; also beat up twelve whites to a stiff froth and mix them in slowly with the others, then dress a part of this preparation in a pyramid form on a lightly buttered dish, leaving a hollow in the center; pour the remainder into a pocket furnished with a socket and decorate the surface of the omelet prettily; sugar it over and bake in a hot oven for eight or ten minutes, serving it as soon as it is done, or it may be dressed on a long dish and split lengthways through the center with the blade of a knife so as to make two pieces of it, then cook as above.