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.