Break eight eggs in a stewpan, to which add a teaspoonful of very finely
chopped eschalots, one of chopped parsley, half ditto of salt, a pinch
of pepper, and three good tablespoonfuls of cream, beat them well
together, then put two ounces of butter in an omelette pan, stand it
over a sharp fire, and as soon as the butter is hot pour in the eggs,
stir them round quickly with a spoon until delicately set, then shake
the pan round, leave it a moment to colour the omelette, hold the pan in
a slanting position, just tap it upon the stove to bring the omelette to
a proper shape, and roll the flap over with a spoon, turn it upon your
dish, glaze lightly, and serve with a quarter of a pint of good
demi-glace (No. 9) round; omelettes must not be too much done, and must
be served as soon as done.