Omelette Celestine

Ingredients

• Eggs, 6
• Thick whipped cream, 1 tablespoon
• Powdered sugar, 1 tablespoon
• Butter, 1 teaspoon
• Macaroons (stale and crumbled), 6
• Apple (or other acid jelly), 3 tablespoons

Method

1. 1

   Place the crumbled macaroons and the acid jelly in the whipped cream.

2. 2

   Beat the eggs without separating.

3. 3

   Add 1 tablespoon of warm water and the powdered sugar.

4. 4

   Drop the butter into a very hot pan, and tilt until the bottom is evenly greased.

5. 5

   Pour the eggs into it, and shake and stir with a spatula.

6. 6

   When the omelette is ready to fold, pour the cake mixture in the center, fold over, and turn out on a hot dish.

7. 7

   Dredge with a little powdered sugar, and brown quickly by holding it close to a clean red-hot shovel.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 47. The excerpt below is the record exactly as published.

OMELETTE CELESTINE Eggs, 6, ^ Thick whipped cream, 1 tablespoon, Powdered sugar, 1 tablespoon, Butter, 1 teaspoon. Macaroons (stale and crumbled), 6, Apple (or other acid jelly), 3 tablespoons

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