Put the yolks of the eggs into a basin with the castor sugar, and work them together with a wooden spoon till they form a thick, yellow cream. Then add the flour and vanilla lightly to the mixture. Next beat the six whites to a very stiff froth and add them very lightly to the yolks.
Well butter a fireproof au gratin dish, and pour in the mixture. Put the dish into a moderate oven and bake the omelet for about ten to fifteen minutes, or till it is a pale brown, and feels spongy when it is pressed with the finger. Dust it with castor sugar and serve it immediately.
Omelette Soufflee, Baked in a fireproof dish, this variety of omelet is much appreciated. The top should be a light delicate brown colour, and dusted with castor sugar
If a little jam is liked, put it in the centre of the souffle before it is baked.