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Chocolate Omelette

Place three egg yolks in bowl, add three ounces sugar, three ounces grated chocolate, one teaspoon vanilla essence and one teaspoon kirsch. Stir well with a wooden spoon for five minutes. Beat up eight fresh egg whites, with a well-cleaned whisk in a copper basin, to a stiff froth, then add the whites to the yolks; gently mix both for two minutes. Dress three-quarters of the preparation in a large, cold dish to an omelette form. Slide a fancy dental tube at the bottom of a pastry bag, drop the rest of the preparation into the bag and with it nicely decorate the omelette. Dredge two tablespoons powdered sugar over and all around it and set the dish in a moderate oven to bake for twenty minutes. Remove and immediately send to the table. (This omelette should be made only at the very last moment.)