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Classic
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page 72
191. OMELETTE AU RHUM.
OMELET WITH RUM.
PROPORTIONS.--For five persons:
As for the above.
Rum...............1 glassful.
Time.--20 minutes.
PREPARATION.--Do as for the above and when on the dish sprinkle some sugar over
the omelet, pour over 1 glassful rum, light the rum and let it burn for about
five minutes, while basting the omelet with a spoon.
CAUTION.--Never carry an omelet while burning but light it at the table.
192. OEUFS A LA NEIGE.
SNOW EGGS.
PROPORTIONS.--For five persons:
Eggs...................10.
Sugar...................3 tablespoonsful.
Milk....................1 quart.
Vanilla or Lemon Zest...A little.
Time.--1/2 hour.
PREPARATION.--Break the eggs as indicated in No. 175, but slip the yolks in a
sauce pan and beat the whites apart. 2d. Poach the whites spoonfulafter
spoonful, in boiling milk (1 quart milk, with 4 tablespoonsful sugar, a little
vanilla or the zest of a lemon), boiling quickly in a somewhat flat sauce pan).
3d. Let them drip, and dispose in a hollow dish. 4th. Mix the yolks with 4
tablespoonsful sugar and pour into the sauce pan while stirring the warm milk
where you have poached the eggs. 5th. Pour this sauce over the white and cool
the whole in an icebox. Serve cold.
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