Rum Omelet

Omelette au Rhum

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Eggs
  • 3 Lumps of Loaf Sugar
  • A Glassful of Jamaica Rum


Beat the yolks well; add the milk, and then add the whites of the Eggs, beaten to a stiff froth. Beat all together. The longer the Eggs are beaten, the lighter will be the Omelet. Make a Plain Omelet. Fold and turn quickly into a hot dish; place three lumps of loaf sugar on top, and bring to the table hot. As you place it on the table, pour the Rum over the Omelet and a