OMELET AU RHUM
As a rule, spirits are not allowed in vegetarian cookery. An omelet au rhum is simply a sweet omelet, plain, with plenty of powdered sugar sprinkled over the top, with some rum ignited poured over it just before it is sent to table. The way to ignite the rum is to fill a large spoon, like a gravy-spoon, and hold a lighted wooden taper (not wax; it tastes) underneath the spoon till the rum lights. The dish should be hot. It may be a consolation to teetotallers to reflect that the fact of burning the rum causes all the alcohol to evaporate, and there is nothing left but the flavor.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
