A French Omelet Recipe

Beat up six eggs; put to them a quarter of a pint of cream, some pepper,

salt, and nutmeg; beat them well together. Put a quarter of a pound of

butter, made hot, into your omelet-pan, and fry it of a light brown.

Double it once, and serve it up plain, or with a white sauce under it.

If herbs are preferred, there should be a little parsley shred, and

green onion cut very fine, and serve up fried.

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