Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Omelet with marmalade

(Contributed)

Beat the yolks of three eggs very light. Then fold in the whites beaten dry. Turn into an omelet pan in which one teaspoonful of butter has been melted. Spread the omelet evenly and cook over a slow fire to set the eggs. Then put in the oven until done. Spread one-half of the omelet with marmalade, fold and serve on hot platter.