Omelets Recipe

should be fried in a small frying-pan, made for the purpose; with a

small quantity of butter. Their great merit is to be thick; therefore

use only half the number of whites that you do of yolks of eggs. The

following ingredients are the basis of all omelets: parsley, shalot, a

portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps,

oysters, &c.

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