Cheese Omelet—Swiss or Parmesan—with Crusts and Fondue

Beat up eight eggs in a bowl and season; mix in four spoonfuls of fresh Swiss cheese cut up in small dice, adding two spoonfuls of grated parmesan, and also one of grated Swiss, then a piece of good butter divided in small pats. Make the omelet over a good fire, fold and turn it on to an oval dish; surround both sides with small round hollowed crusts (No. 52) filled with fondue (No. 2954).