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Prawn Omelet

Remove the prawns from their shells and chop them coarse, place them in a basin with a teaspoonful of minced parsley, and three eggs; season to taste with salt, pepper and a small quantity of grated nutmeg, beating all well together. Melt a lump of butter or clarified fat in an omelet pan, put in the above preparation and fry. When done spread a folded napkin or fancy dish-paper over a small dish, put the omelet on it, and serve very hot.