Take six eggs, leaving out the whites of two. Beat them very
light, and strain them through a sieve. Add pepper and salt to
your taste. Divide two ounces of fresh butter into little bits,
and put it into the egg. Have ready a quarter of a pound of butter
in a frying-pan, or a flat stew-pan. Place it on hot coals, and
have the butter boiling when you put in the beaten egg. Fry it
gently till of a light brown on the under side. Do not turn it
while cooking as it will do better without. You may brown the top
by holding a hot shovel over it. When done, lay it in the dish,
double it in half, and stick sprigs of curled parsley over it.
You may flavour the omelet by mixing with the beaten egg some
parsley or sweet herbs minced fine, some chopped celery, or
chopped onion, allowing two moderate sized onions to an omelet of
six eggs. Or what is still better, it may be seasoned with veal
kidney or sweet-bread minced; with cold ham shred as fine as
possible; or with minced oysters, (the hard part omitted,) with
tops of asparagus (that has been previously boiled) cut into small
pieces.
You should have one of the pans that are made purposely for
omelets.