Omelette with Rum

Ingredients

• three eggs
• an ounce of butter
• a dessert-spoonful of rum
• an ounce of sugar
• two tablespoonfuls of good rum

Method

1. 1

   Separate yolks and whites of eggs, whisk whites to a froth, mix yolks with rum and sugar, combine, pour into a pan with melted butter, cook until set, fold, pour rum around, and set alight.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 28. The excerpt below is the record exactly as published.

OMELETTE WITH RUM. 63 ready on the fire a two-quart stewpan, with plenty of boiling water, put in the salsify, and with it a table- spoonful of flour and half an ounce of salt ; as soon as the roots are tender take the vessel from the fire, drain the salsify, cut the roots into inch lengths, put them into a saucepan, moisten with sauce Mtlanaisc, and keep the garnish thus prepared in the bain-marie till required. Any nice white sauce flavoured well with grated Parmesan or Gruyfere, and enriched with the yolk of an egg, may be used for the moistening. Salsify thus cooked may be served as an entremets de legumes. Break three eggs carefully, separate the yolks from the whites, and put them into two bowls ; have ready a clean and roomy omelette-'[)^n, and melt an ounce of butter in it. Whisk the whites separately to a stiff froth ; to this add the yolks well mixed with a dessert-spoonful of rum and sweetened with an ounce of sugar ; give all a good stir together and pour the mixture into your pan, which should be set over a moderate fire. Let the bottom of the omelette set without moving the mixture. This, if the fire be not too hot, will take about four minutes ; then pass a palette knife under it, double it across, and turn it quickly, with its centre but very slightly formed, into the hot dish prepared for it. As soon as it is in the dish, pour two tablespoonfuls of good rum

Cook this with the app: pantry check, scaling, and the assistant.