Break six eggs; beat the whites and yolks separately; add to the yolks one tablespoonful of powdered sugar; stir whites and yolks lightly together; put butter the size of an egg in a clean frying-pan, let it get hot and begin to boil; then pour the omelette in; lift the pan on one side for a minute, then let the mixture that is not set, run over to the other side, detach the omelette with a spoon from the side of the pan; when it is partly set, shake the pan gently back and forth to loosen it -, turn it half over with a cake turner; slip it on a hot dish, dust over with sugar, and pour over it six table-spoonfuls of rum - warmed if the weather is cold; set it alight and serve flaming.

This omelette may be made as directed in Part First, if preferred.