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Apricot Omelet

Put the yolks of six eggs and the whites of four into a basin; sprinkle over them a small quantity of salt, and beat well. Pour into an omelet pan with a lump of butter, and as soon as it is set, turn it carefully out. Spread over as much apricot jam or marmalade as required, fold the omelet up, and place on a dish, sprinkle over powdered sugar, glaze in an oven with a salamander, and serve very hot.