Omelet Souffle with Apples

Prepare an omelet souffle preparation exactly the same as for a light omelet souffle (No. 3061). Cut four or five good apples in quarters, peel, core and mince, then put them into a pan with warm butter, and toss on a moderate fire; besprinkle with sugar, and cook without letting them melt; then remove the pan from the fire to thicken the contents with two or three spoonfuls of apricot marmalade (No. 3675). Have four spoonfuls of clarified butter in a large frying-pan; when hot pour in the omelet preparation, heat it for two minutes, then push the pan into a slack oven to cook the omelet; when firm slip it on a large sheet of paper, then turn it over again into the pan after having buttered it once more. When done slip it on the paper again and fill it with the apples. Roll it on itself, dress on a dish, bestrew the surface with sugar, then glaze.