1418 | Omelette à la Mrs. W. L. Brown.
—Place in a pan two ounces of chocolate, with just enough milk to dissolve it on the hot range; add a cup and a half of fresh milk; continually stir until it comes to a boil. Dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk, and add it to the chocolate, stirring briskly meanwhile; place the pan on the corner of the range, and let gently simmer for fifteen minutes, but do not allow it to boil.
Have an omelette made as in No. 450, and before folding place half of the preparation right in the centre, fold up, turn it over a hot silver dish. Place the balance of the preparation into the pastry-bag (No. 1079), with a small tube previously slided down; and by pressing the preparation, make a nice rosette at each end of the omelette. Decorate the dish all around with six lady-fingers cut in triangular shaped pieces; carefully press a little of the contents of the bag on each piece of lady-fingers, so as to have them represent pretty, small roses. Liberally dredge them with powdered sugar, then glaze the omelette with a red iron, and then send to the table.
N. B.—All these sweet omelettes should always be promptly made for the time of serving, otherwise it would be sufficient cause to fail to have them to perfection.