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Crab Omelette

Break six eggs in a basin, season with salt and pepper, and beat with a fork. Put two ounces of butter into an oval-shaped pan, and as soon as the butter melts pour in the eggs, stirring lightly with a fork. Add a due proportion of the finely-shredded flesh of a crab, with a touch of vinegar, a little more salt, a dust of cayenne, and a little very finely-minced parsley. When the omelette is half set toss or turn it until fully set. When it assumes a pale gold colour turn it out on the dish, and serve at once. Crayfish sauce is often served with this dish. Probable cost, 2s.