OMELET WITH RUM

Make a plain omelet with six eggs, turn it on a heated platter. Dust
it with powdered sugar, and score it across the top with a red-hot
poker.

Dip four lumps of sugar into Jamaica rum and put them on the
platter. Put over the omelet four tablespoonfuls of rum; touch a
lighted match to the rum, and carry the omelet to the table, burning.

Baste it with the burning rum until the alcohol is entirely burned
off.