Omelet with Fruits, Meringued

Prepare an omelet with ten beaten eggs, a grain of salt, powdered sugar, butter and raw cream, the same as for frangipane omelet (No. 3058). With this preparation and some clarified butter cook a dozen omelets in a small frying pan and when done spread them at once on a baking sheet; brush the surfaces on one side only with apricot marmalade (No. 3675), bestrew with a fine salpicon of assorted candied fruits and roll up the omelets, cut off the ends and divide each one in two; spread them over with more marmalade and dress in a pyramid on a dish; scatter over more of the same salpicon, then cover the entire pyramid with meringue prepared as for snow eggs (No. 3163); smooth this neatly and decorate it through a cornet; dredge over powdered sugar and poach the whole in a slack oven, setting the dish on top of a thick baking tin.