OMELETTE SOUFFLÉ (SWEET)

6 eggs
3 oz. of powdered sugar
1 oz. of butter
1 dessertspoonful of potato flour
1 dessertspoonful of orangeflower water

Put the yolks of the eggs into a large basin, add the sugar, potato flour, and orange water, and beat all well with a wooden spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them lightly with the other ingredients. Meanwhile beat the butter in the omlette pan; when boiling pour the mixture into it, and fry the omlette over a gentle fire. When it begins to set round the sides shake it very gently from side to side, and turn the omlette neatly out on a buttered dish. Set it in the oven for about 10 minutes, and serve immediately with a little castor sugar sifted over it.