Fry the eggs as directed for sweet omelet, using about five yolks and
two whites, all of which require being finely beaten and strained.
Soften a little preserve by holding it over the fire, or mixing a
little warm water with it, spread it slightly over the omelette, have
the remainder of the whites whisked to a froth with white sugar, and
lay it on the preserve; slide the omelette on to a hot dish, double
it, and serve directly.