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Omelette Aux Croutons

Carefully crack eight fresh eggs in a bowl, add half gill milk; season with half teaspoon salt, two saltspoons white pepper; sharply beat up with a fork for two minutes. Cut out from a loaf of sandwich bread three slices quarter of an inch thick, trim off the crust and cut the bread into quarter-inch square pieces. Place a tablespoon of vinegar on a plate and lightly roll in the croutons.

Heat one and a half tablespoons melted butter in a frying pan, add the croutons and fry to a good light colour, then pour the beaten eggs into the pan; mix with a fork for two minutes, let rest for half minute; fold up both ends to meet right in the centre, let rest for one minute, turn upon a large hot dish and serve.