Omelet No 4 Recipe

Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a

very small quantity, shalot, pepper, salt, and a little grated nutmeg.

Put a little butter in your frying-pan, which must be very clean or the

omelet will not turn out. When your butter is melted, and your omelet

well beat, pour it in, put it on a gentle fire, and as it sets keep

moving and mixing it with a spoon. Add a little more butter if required.

When it is quite loose from the bottom, turn it over on the dish in

which it is to be served.

Vote