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Crab Omelet

Take six ounces of boiled crab-meat and cut it into small pieces; place them in a sautepan together with one wineglassful of white wine and about one-fourth of an ounce of butter. Dampen with one teacupful of strong hot bechamel sauce and let these cook together for five minutes. Make an omelet with one dozen eggs, and with the use of a skimmer, place the stewed crab in the middle, fold over the side opposite the handle, pour in the garnishing, fold up the other side, turn it all onto a hot dish, lay the sauce round it, and serve.