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French Omelette

Beat the whites of 5 eggs very stiff and set aside in a cool place. Beat the yolks well with salt, pepper, butter the size of a walnut, 2 tablespoonfuls of cream, a little nutmeg, 1/2 spoonful of onion juice, and 1 spoonful of chopped parsley. Add these lightly to the whites and cook in a hot, buttered pan. This makes a very tender, delicate omelette.