(Recipe #14, page 165)
Ingredients: 6 eggs, 4 tablespoons of powdered sugar, 1 tablespoon of fine flour, ¼ pound of butter.
Stir the egg yolks and sugar together for ¼ hour; just before cooking, fold in the beaten whites and add the flour.
Melt the unsalted butter in a frying pan over low heat, add the eggs and sugar mixture, and stir in such a way that the bottom of the pan comes into sight. When the omelet has absorbed the butter, place it on a plate, fold it over, and sprinkle it with sugar and cinnamon, or fill it with vanilla pounded with sugar or with jam.
It can also be sprinkled with the juice of a lemon and then sugar; rum may also be poured over it and flamed.
Translated by David Green.