1417 | Omelette à la M. Ballou.
—Grind two heaped tablespoonfuls of fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan on the hot range one and a half cups of fresh milk; adding four and a half ounces of powdered sugar, and as soon as the milk boils, immediately add the coffee, thoroughly mixing with a spoon meanwhile; tightly cover the pan and place it on the corner of the range to infuse for three minutes, taking special care not to let it boil again. Strain it through a fine napkin into another saucepan, and let cool off; add then three tablespoonfuls of rice flour, thoroughly beat it with a whip, place it on the fire, and continually stir until it comes to a boil; then place the pan on the corner of the range and let slowly cook for twelve minutes. Make an omelette as in No. 450, and just before folding it up, place half of the preparation right in the centre, fold up, turn it onto a hot silver dish; liberally dredge the omelette with powdered sugar, glaze the surface with a red iron. Slide down a small tube into the pastry-bag (No. 1079), pour the rest of the preparation in, make a fancy border around the omelette, and send it to the table.