Rum Omelet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the yolks well; add the milk, and then add the whites of the Eggs, beaten to a stiff froth. Beat all together. The longer the Eggs are beaten, the lighter will be the Omelet. Make a Plain Omel...
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Ingredients
- 3 Eggs
- 3 Lumps of Loaf Sugar
- A Glassful of Jamaica Rum
- A Tablespoonful of Milk
- A Tablespoonful of Butter
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