French Omelet

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 eggs.
  • 4 tablespoons milk.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • 2 tablespoons butter.


Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold and turn on hot platter.