Chapter XX · Entremets (Sweets) · No. 2462
2462—Example: Omelet With Rum
Season the omelet with sugar and a little salt, and cook it in the usual way. Set it on a long dish, sprinkle it with sugar and heated rum, and set a light to it on bringing it to the table.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2462, p. 726. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →