Thick whipped cream, 1 tablespoon,
Powdered sugar, 1 tablespoon,
Butter, 1 teaspoon,
Macaroons (stale and crumbled), 6,
Apple (or other acid jelly), 3 tablespoons.
Place the crumbled macaroons and the acid jelly in the whipped cream. Beat the eggs without separating. Add 1 tablespoon of warm water, and the powdered sugar.
Drop the butter into a very hot pan, and tilt until the bot-tom is evenly greased. Pour the eggs into it, and shake and stir with a spatula. When the omelette is ready to fold, pour the cake mixture in the center, fold over, and turn out on a hot dish.
Dredge with a little powdered sugar, and brown quickly by holding it close to a clean red-hot shovel, or a stove-lid.
Send it quickly to the table, and pass with it, a bowl of whipped cream.