PREPARATION OF RUM (FLAMBE) OMELETTE
i. Present the omelette, return to the lamp
ii. Trim the ends of the omelette with the aid of a service spoon and fork
iii. Sprinkle with caster sugar
iv. Pour a measure of a rum round the edge of the flat
v. Heat quickly, light with a match
vi. Server immediately on to a hot sweet plate at the table
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