Put butter the size
of an egg into the frying-pan, and let it run over the entire surface. As
it begins to boil, turn in the eggs. Hold the handle of the pan in one
hand, and with the other draw the egg constantly up from the edges as it
sets, passing a knife underneath to let the butter run under. Shake the
pan now and then to keep the omelet from scorching. It should be firm at
the edges, and creamy in the middle. When done, either fold over one-half
on the other, and turn on to a hot platter to serve at once, or set in the
oven a minute to brown the top, turning it out in a round. A little
chopped ham or parsley may be added. The myriad forms of omelet to be
found in large cook-books are simply this plain one, with a spoonful or so
of chopped mushrooms or tomatoes or green pease laid in the middle of it
just before folding and serving. A variation is also made by beating
whites and yolks separately, then adding half a cup of cream or milk;
doubling the seasoning given above, and then following the directions for
frying. Quarter of an onion and a sprig or two of parsley minced fine are
a very nice addition. A cupful of finely minced fish, either fresh or
salt, makes a fish omlet. Chopped oysters may also be used; and many
persons like a large spoonful of grated cheese, though this is a French
rather than American taste.
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