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Almond Omelet

Beat four eggs with a little milk for a minute or more. Have ready as many sweet almonds as may be wished, blanched and pounded. Put into an omelet-pan a piece of butter the size of a large egg; let it get quite hot, but not browned; pour in the mixture, stirring it gently until it begins to set. Then arrange it nicely, lay the pounded almonds on the top, and double the omelet over, to cover the almonds completely. Keep shaking the pan, and add a little butter if it seems likely to stick. When it is a nice golden-brown, place it on a hot dish, and cover with a little sifted sugar. Time, five minutes to fry. Probable cost, 7d. Sufficient for two persons.