No. 1129 Omelette au Sucre.
Break eight eggs into a stewpan, into which put a teaspoonful of sugar and four tablespoonfuls of cream; put two ounces of butter in an omelette-pan when quite hot, but not discoloured, pour in the eggs, and proceed as for the omelette aux fines herbes (No. 1119), turn out upon your dish, shake some powdered sugar over, salamander a nice colour, and serve.