Omelet Stuffed with Preserves—Glazed

Prepare a sweet omelet with seven or eight eggs; as soon as it becomes firm roll it over on itself in the pan to detach it then bring it forward and fill it with currant jelly or apricot marmalade (No. 3675); shape it nicely, rolling it on itself lengthwise, and invert it quickly on a small long dish. Give it a pretty appearance, turning the ends under, and dredge over with powdered sugar; glaze the surface with an iron heated in the fire.