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French Omelet

2 tablespoons hot water 1 teaspoon salt few grains cayenne 1 tablespoon butter Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for scrambled eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley. 2 eggs 1 yolk 4 cup cream 2 tablespoons flour