Chapter XX · Entremets (Sweets) · No. 2464
2464—Xmas Omelet
Beat the eggs with salt and sugar and add, per six eggs: two tablespoonfuls of cream, a pinch of orange or lemon rind, and one tablespoonful of rum. When about to roll up the omelet, garnish it copiously with mincemeat, set it on a long dish; sprinkle it with heated rum, and set it alight at the table.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2464, p. 726. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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