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PRESERVED FRUIT, OMELET OF (a French recipe)

Beat the whites and yolks of six eggs separately; add a little zest of lemon to the latter; then mix the two together, beating them well, with a little cream, and two table-spoonfuls of apple marmalade, apricot, gooseberry, or any fruit you have. Pour the mixture into the pan; sugar it when in the pan; turn it topsyturvy into a plate; put it on a dish, cover the surface thickly with powdered sugar, and brown it with the salamander.