Break small in an earthen pan six maccaroons made with bitter almonds, and mix with them a dozen orange-blossoms pounded to a paste. If the orange-flowers are not quite blown, the fragrance and flavour will be finer. If more convenient, substitute for the blossoms a large wine-glass of orange-flower water. Add six ounces of powdered loaf-sugar, and mix all well together. Separate the whites from the yolks of six eggs. Beat the yolks in a broad earthen pan till very light and smooth, and add to them, gradually, the other ingredients. Have ready the whites beaten to a stiff froth, and stir them in at the last, a little at a time. Put four ounces of fresh butter into an omelet pan (or a small, clean, short-handled frying-pan, tinned or enamelled inside.) Set it over hot coals, and when the butter is all melted put in the omelet-batter; which some one should continue to beat till the last minute. When the omelet has become hot and has begun to colour, transfer it to a well buttered dish. Place it instantly in a rather brisk oven and bake it from five to ten minutes, till it is a light-yellowish brown, and puffed up high. Sift powdered sugar over it as quickly as possible, and carry it immediately to the dinner-table; handing it round rapidly for every one to take a piece, as it falls very soon.
These omelets are served up at dinner-parties immediately on the removal of the meats.
They must be made, cooked, served up, and eaten with great celerity. Therefore it is not usual to commence mixing a sweet or soufflee omelet, till after the company has set down to dinner.
If exactly followed, this receipt will be found excellent.