Rothschild Omelet

When this dish was created, it was such a luxury that people would say, "Only a Rothschild could afford all the sugar and eggs." This must be served as soon as it is made.

7 egg yolks
1/2 cup flour
7/8 cup granulated sugar
1 cup plus 2 tablespoons whole milk
1 cup cream
Jam of choice — strawberry, raspberry, peach
    or any other desired flavor

Generously grease 3 oven-proof dinner plates. Heat oven to 400 degrees F.

Whisk yolks, flour, sugar and milk together directly in a medium-size heavy saucepan, whisking until the mixture forms a smooth paste. Cook over medium heat, stirring gently and constantly, until the paste thickens, then remove from heat.

Beat egg whites to soft peaks. Fold one-fourth of the whites directly into the warm yolk base, using a large rubber spatula and making wide strokes. Then fold the yolks-whites mixture back into the remaining whites and fold some more.

Put one-third of the mixture on each plate, being careful not to let mixture go all the way to the rim. Bake the "omelets" all at once, arranged on all your oven racks, for about 15 minutes.

Meanwhile, in a cold bowl with cold beaters, whip cream to medium-stiff peaks and keep cold until the batter is baked. While omelets are still warm, spread one of them with jam. Put another omelet on top and spread it with jam. Repeat with the third omelet. Cover the stack with the whipped cream, which will begin to melt somewhat because of the heat, but will yield a wonderful sauce. Serve at once.

Makes 6 to 8 servings.