Omelette au Rhum (Second Method)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the omelette mixture
For topping
Substitutions
Instructions (9)
  1. Prepare the eggs for the omelette and proceed as explained for my second method; sweeten the mixture slightly, omitting the salt, and adding a tablespoonful of rum.
  2. At the moment when the setting indicates that the omelette is all but ready to roll into the dish prepared for it, quickly spread over its surface a layer of apricot, raspberry, or strawberry jam.
  3. This should be all ready at hand before the frying commences.
  4. As soon as the jam is spread, turn the omelette over into the hot dish, which should have a dusting of finely sifted loaf sugar shaken over its surface.
  5. Immediately dust a canopy of sifted sugar over the top of the omelette, glaze the surface with a red-hot iron, pour a couple of tablespoonfuls of rum round it, ignite a teaspoonful of the spirit, communicate this to that in the dish, and serve on fire like a Christmas plum-pudding.
  6. If the taste of the rum be objected to, use brandy.
  7. Jam is not necessary in an omelette au rhum, but I think it improves it.
  8. If the addition of spirit and the setting alight be omitted, the omelette should be called au confiture.
  9. If jam be left out, flavour the egg mixture with essence of vanilla, ratafia, lemon, or almond, and call it omelette sucrée.
Original Text
Prepare the eggs for the omelette and proceed as explained for my second method; sweeten the mixture slightly, omitting the salt, and adding a tablespoonful of rum. At the moment when the setting indicates that the omelette is all but ready to roll into the dish prepared for it, quickly spread over its surface a layer of apricot, raspberry, or strawberry jam. This should be all ready at hand before the frying commences. As soon as the jam is spread, turn the omelette over into the hot dish, which should have a dusting of finely sifted loaf sugar shaken over its surface. Immediately dust a canopy of sifted sugar over the top of the omelette, glaze the surface with a red-hot iron, pour a couple of tablespoonfuls of rum round it, ignite a teaspoonful of the spirit, communicate this to that in the dish, and serve on fire like a Christmas plum-pudding. If the taste of the rum be objected to, use brandy. Jam is not necessary in an omelette au rhum, but I think it improves it. If the addition of spirit and the setting alight be omitted, the omelette should be called au confiture. If jam be left out, flavour the egg mixture with essence of vanilla, ratafia, lemon, or almond, and call it omelette sucrée.
Notes
—