No. 1686 — Sweet Omelette with Jam
English historical translation of Molokhovets recipe No. 1686 from the 1901 Russian cookbook, retaining original methods and measures.
For six people use twelve large eggs, four heaped tablespoons fine sugar, lemon zest or two cardamom seeds and an eighth pound butter.
Make two omelettes, each from six yolks creamed with two spoonfuls sugar and zest or cardamom, then six whipped whites.
Melt half a spoonful butter in a pan and bake each omelette in a hot oven for roughly eight minutes. Invert, spread with half a glass thick raspberry or blackcurrant jam and roll into a tube.
Warm both rolled omelettes in a pan for five minutes, slice diagonally and dust with sugar.
Alternatively fold each omelette into a semicircle and serve with sweet sauce or sabayon No. 490.
To provide
12 eggs and 4 tablespoons sugar Zest of ¼ lemon | Or 2 cardamom seeds and ⅛ pound butter 1 glass jam |