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Make a syrup of the sugar and
water. When it begins to thicken. set
half of the syrup aside; put the other half
in
a
skillet~
let simmer gently.
Take twelve egg
yolks~
beat intensely
until they become thick and almost
white.
Then beat until stiff. whites of
three eggs; mix with yolks and beat
both together for a while.
Sift through a fine sifter three
t easpoon fuls of flour and add little
by
little. sifting
it
into the
heaten eggB.
Drop
a tablespoonful of
this mixture
into
the simmering syrup. In a moment
it will float.
for~ing
a Yje!low disc. which
is then folded m two with a slummer.
like a diminutive omelet.
Remove with the skimmer and place
in a glass bowl or other recipient. Con–
tinue. spoonful by spoonful. not coplcing
more than two or three at a time in the
syrup. until all the egg mixture has
been disposed of.
If
the syrup should
thicken too much add a spoonful or
two of
water~
if it has become absorbed
by the egg. add more syrup from your
reserve.
When all your little omelets are
ready. strain the syrup which remams