Omelette au Rhum

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Prepare your eggs in the ordinary way and add castor sugar. Mix well, and use the mixture without delay; otherwise the omelette will be a failure. Put in the pan a little more butter than for an ordinary omelette. Fold it as usual, sprinkle with sugar and burn it with a red-hot iron. Warm some rum, pour it over the omelette and light it. It should burn for a few minutes or the flavour of rum will be too strong.