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French Omelet

teaspoon salt teaspoon pepper 3 tablespoons butter The general rule is for each egg use 1 tablespoon liquid, tablespoon butter. Season to taste.

Break eggs into bowl, beat slightly to mix, or until they can be taken up on spoon; add seasonings and liquid, which may be cold water, milk, or stock. Have ready a smooth, hot pan (light weight, small pan is best) in which butter has been melted. Shake the pan so that every part is coated with butter. Pour beaten eggs into pan. As eggs cook, shake pan lightly, and with fork or spatula, gently lift egg. Tip pan, so that some of uncooked portion can run to side. When puffed, creamy, and lightly browned on the bottom, take pan in left hand, tilting pan downward. With knife loosen edge of omelet from pan. Make slight cut in middle at each side at right angles to the handle of the pan, but not entirely through the omelet. Fold quickly, and turn on to a hot plate, from which it is to be served, at once. 5 hard-cooked eggs 3 tablespoons American page 29) cheese (grated) 1 teaspoon vinegar