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Omelette, Celestine

Crack a fresh egg in a small pan, adding yolks of two eggs, a heavy teaspoon flour, two tablespoons fine sugar and half teaspoon vanilla essence. Sharply stir with wooden spoon for two minutes, then pour in two gills milk and half ounce good butter, place pan on fire and sharply stir with wooden spoon for ten minutes, or until well thickened and very smooth. Carefully crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, a tablespoon fine sugar, and sharply beat with fork for two minutes. Heat a tablespoon good butter in a frying pan, drop in the eggs, briskly stir with fork for two minutes, let rest for half minute, carefully spread preparation over omelette, fold up opposite sides to meet in centre, let rest for a minute, then turn on a hot dish. Sprinkle two tablespoons fine sugar over, carefully glaze surface with a red poker or salamander, pour a groseilles-maraschino sauce around the omelette and serve.