For an omelet the freshest of eggs will be needed, and they are broken
on to a plate, salt and pepper added and not more than a tablespoonful
of milk; this is lightly beaten with the blade of a knife until just
mixed, then poured into the pan, which contains butter that is on the
point of turning brown. Leave to set, then pass a knife round the edge
and underneath, fold one half over the other and slip on to a hot dish.
If a cheese omelet is wanted, add some spoonfuls of grated cheese to
the mixture and cook as just directed.
If minced herbs or mushrooms are added, put the herbs with the eggs,
but cook the mushrooms in a separate pan with some butter, and just
before folding the omelet over slip in the cooked mushrooms between.
Fried giblets and livers and strips of bacon are introduced in the same
way to make another variation.