Beat 6 eggs until just blended and add 4 tablespoons cold water, mixing well.
Melt 1 and 1/2 tablespoons butter in the top pan of the chafing dish over a direct flame.
Add the egg mixture and cook over a medium flame, stirring the sides with a fork and tilting the pan so that the uncooked egg will run into the vacant place and reach the heat.
Sprinkle the omelet lightly with a little salt and turn it carefully.
When it is set, fold it and sift a little sugar over the top. Turn out the lights.
Pour 1/2 cup rum all around the omelet and set it on fire.
While the rum is burning, dip up some of it with a long-handled spoon and ladle it over the top of the omelet.
When the flame begins to flicker, put it out and serve the omelet immediately.
The sugar may be singed in strips with a hot iron rod. Or the omelet may be garnished with preserved fruits before the rum is added.
