Small Celestine Omelets

Make a dozen small omelets, and when done slip them on a baking sheet and cover four of them with cream frangipane (No. 44) and chopped or finely cut-up candied fruits, four with apple marmalade (No. 3675) and almonds, and four with strawberry marmalade. Fold over flat or else roll them and cut off the ends; divide each one in two and arrange them in a pyramid form on a hot dish; pour over some apricot sauce with rum, and dredge over the surface pistachios and sweet almonds cut in dice and two spoonfuls of dry currants; serve at once.