Beat four eggs, whites and yolks together. Add one tablespoon of milk
or cream, salt and pepper, one tablespoon of grated Parmesan cheese,
and a little chopped-up parsley. With this make three or four
omelettes about the thickness of a ten-cent piece. As the omelettes
are finished lay them on a napkin to cool; then cut them transversely
into strips about one-quarter of an inch wide. Then put the strips
into a saucepan with some heated butter. Heat them through thoroughly
and serve with grated cheese and the following meat sauce poured over
them: