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OMELET (aux Fines Herbes)

Break six eggs into a basin. Beat them lightly, and mix with them a small pinch of salt and pepper, a heaped tea-spoonful of finely-chopped parsley, and half a tea-spoonful of minced onions, cloves, or shallots. Dissolve two ounces of fresh butter in a hot frying-pan, over a gentle fire. Pour in the mixture, and proceed as already described. Omelets may be extensively varied. A little minced ham, or cooked vegetables, or fish sauce, or jam, may be put in either with the eggs or placed in their centre when they are partially cooked, and the omelet should then be named after the peculiar flavouring. Time to fry, four or five minutes. Probable cost, 8d. Sufficient for two or three persons.