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Omelette Celestine

(French.) (Named after Pope Celestine, founder of a strict order of monks.) Boil 1/2 pint of milk and 2 tablespoonfuls of rice flour, 4 ounces of powdered sugar, and a spoonful of vanilla. Stir to prevent burning or clotting for 10 minutes, add the yolks of 3 eggs and 1/2 ounce of butter. Stir, take off the fire, and keep hot. Make an omelette of 6 eggs and before folding, fill with this cream. Dust with sugar, brown with a salamander, and serve it with plum or peach marmalade.