Smoked Herring Omelet

Pour three ounces of partly melted butter in a vessel, beat it up with a spoon, mixing in with it four egg-yolks, one after the other. When the preparation becomes frothy, add to it two small spoonfuls of flour, salt, pepper, nutmeg, and lastly three stiffly beaten egg-whites. Mix into this paste the fillets of four smoked herrings heated in the steam of boiling water until the skin is sufficiently softened to remove, then cut them into large dice, suppressing all the bones. Butter the bottom of a large frying pan with melted butter put on with a brush, and when hot pour in the preparation; cook the omelet in a slack oven, pricking it several times with a fork; brush the top with butter and slide it on a dish.