Rum Omelet. (Mrs. Jamieson Wood, Edinburgh, and Mrs. Buchanan. 1895.)
Put 4 yolks of egg in a basin with 3 ozs. of sifted sugar, a
pinch of salt and a teaspoonful of rum. Work into a creamy
batter with a wooden spoon, then mix in very lightly the four
whipped whites.
Have the omelet pan well rubbed with fresh butter and
made very hot. Pour the mixture into it and let it “set”
gently on cool corner of the stove. Then put it into the oven
for 4 minutes to cook on the top. Slip out quickly on to
its dish, and pour a little hot and sweet, but not coarse, rum
over and round it. Send to table with the rum burning.
This dish must not be kept waiting.