Put the yolks of two eggs into a basin with an ounce of sifted sugar and
a few drops of Nelson's Vanilla Essence; beat the yolks and sugar
together for six minutes, or until the mixture becomes thick. Then whip
the whites very stiff, so that they will turn out of the basin like a
jelly. Mix the yolks and whites lightly together, have ready an ounce of
butter dissolved in the omelet-pan, pour in the eggs, hold this pan over
a slow fire for two minutes, then put the frying-pan into a quick oven
and bake until the omelet has risen; four minutes ought to be
sufficient to finish the omelet in the oven; when done, slide it on to a
warm dish, double it, sift sugar over, and serve instantly.