Celestine Omelet with Whipped Cream

Break three eggs in a bowl and add to them a pinch of salt and a coffeespoonful of sugar; beat the whole well and run it through a sieve. Butter the bottom of a medium-sized frying pan with clarified butter, heat and pour it in the preparation, spreading it over the entire surface so as to obtain a mellow omelet. Put in a vessel two spoonfuls of currant jelly and dilute it with double its quantity of sweetened whipped cream, then incorporate into this two crushed macaroons; lay this cream in the center of the omelet, raise the edges to inclose it well, and invert it on a dish. Powder over with powdered sugar, and glaze with a red-hot iron. Dress on each side a spoonful of whipped cream mixed with currant jelly and crushed macaroons.