Omelette Robespierre
Ingredients
- 3 eggs
- 3 tablespoons hot water
- 1 tablespoon powdered sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla
Steps
- Beat eggs slightly, and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.
More recipes with eggs, powdered sugar or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.