Take four eggs, beat the yolks and whites together with a table-spoonful of milk, a little salt and pepper; put two ounces of butter into a frying-pan to boil, and let it remain until it begins to brown; pour the batter into it, and let it remain quiet for a minute; turn up the edges of the omelet gently from the bottom of the pan with a fork; shake it, to keep it from burning at the bottom, and fry it till of a bright brown. It will not take more than five minutes frying.

Aux Fines Heroes

Beat up four eggs with a little cream, salt, pepper, chives, and parsley, minced very small. Put a piece of butter half the size of an egg into the frying-pan; let it begin to brown; pour in the omelet, and allow it to set a little; then raise it round the edge, to allow more of the mixture to become brown. When that is done, turn it over to double it; but as in browning the lower side the upper will sometimes appear too soft; in that case make a slight use of the salamander, to give it firmness; put the dish on the frying-pan, and turn it over. Let the fire be clear, but not too hot.

Aux Confitures

Beat up eight eggs with a table-spoonful of powdered sugar, a little nutmeg, a pinch of salt, some finely-chopped lemon-peel, and a wineglass of cream, or about a quarter of an ounce of butter. Make an omelet-pan hot, put in a small piece of butter, and, when the 'eggs are thoroughly mixed, pour them into the pan; stir it about, and, when set, arrange the omelet neatly in the pan; lay on two spoonfuls of jam, roll it up, and glaze it with sugar and the salamander. Any of the preserved fruits, when prepared as jam, will answer the purpose.

Une Omelette aux Amandes is also looked upon as a delicacy, and made by substituting almond-flour, or pounded sweet almonds, for jam.

Une Omelette d'Huitres may be made with four raw eggs, a little cream, beaten up either with or without sweet herbs and grated ham, but seasoned with a little salt, pepper, and nutmeg, together with a dozen oysters bearded, dried, minced very small, and fried in butter.