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Quick Bread Omelet

3 eggs cup soft breadcrumbs Dash of cayenne 5 tablespoonfuls white sauce No. I (see page 67) Salt and pepper Make the white sauce and pour while hot over bread-crumbs, mixing and mashing them well.

Beat yolks of eggs until thick, and stir them, with the extra seasoning, into the white sauce mixture:

Cut and fold in the stiffly beaten whites. Have ready a hot, buttered frying-pan, turn in omelet, and cook lightly. Set pan in oven to dry off top of omelet, turn out on warm platter, and serve at once.