Make precisely as above; but when it is done, scatter thickly over the
surface some minced ham, tongue, or seasoned chicken, slip your broad
knife under one side of the omelette and double in half, enclosing the
meat. Then upset the frying-pan upon a hot dish.
_Or,_
You can stir the minced meat into the omelette after all the
ingredients are put together, adding, if you like, some chopped parsley.