You can flavour it with lemon by rubbing a few lumps of sugar on the outside of a lemon, and then pounding this with the powdered sugar.

It must be pounded very thoroughly and mixed very carefully, or else one part of the omelet will taste stronger of lemon than the other.

Some powdered sugar should be shaken over the top of the souffle just before serving.
OMELET SOUFFLE (ANOTHER WAY) .-- When a souffle is made on a larger scale, and served up on a flat dish, it is best to proceed as follows:--Take six ounces of powdered sugar, and mix them with six yolks of eggs and a dessertspoonful of flour and a pinch of salt.

To this must be added whatever flavouring is used, such as vanilla.

This is all mixed together till it is perfectly smooth.