If you have a recipe for Célestine omelets, small ones, of which you
are very much enamored, this paragraph will not interest you. But if
you are at odds with the one you have, glance through this. Make as
many small omelets as you think will be required, one egg to each,
with yolk and white beaten separately. Put them on a hot dish, cover
with a thin layer of peach marmalade, and on this sprinkle chopped
candied fruits with a few chopped almonds, and over all spread whipped
cream. Work at chain-lightning speed in preparing this after the
omelets are dished, and get to the table in even quicker time, if you
would know this dish in perfection. Though if anything happens to
cause you to slacken your pace a bit, it will be worth the having,
for it will bear shading down a trifle from the top-notch. Or, make
the eggs into one large omelet, and before folding it over fill with
the jam and fruits, and sprinkle the almonds and whipped cream over it
after it is dished.