Argentine Omelet

Break six fresh eggs in a bowl; season with salt and white pepper; beat with a whip or fork, and strain through a strainer into another vessel; beat again with a few bits of butter laid here and there. Set an omelet pan on a hot fire, and in it have three ounces of very hot butter; skim, then pour in the eggs all at once; stir lightly with a spoon, and when the eggs begin to thicken bring them forward in the pan; fill the center with peeled eggplant cut in quarter-inch squares, fried in butter and thickened with a little half-glaze (No. 400). Close the omelet with a single stroke of the handle, remove the pan from the fire, and with the spoon close it entirely. Put more butter in the pan, and incline it so that it can slip under the omelet, then color it nicely, and turn it over on a dish; garnish around with an Argentine sauce (No. 429).