Omelet with Herbs

Omelette aux fines Herbes


Break into a basin four whole eggs, add three tablespoonfuls of new milk, one ounce of butter, half a saltspoonful of salt, a pinch of white pepper, a dust of castor sugar, a very tiny dust of nutmeg, half a small eschalot, chopped fine and then pressed in a cloth, a teaspoonful of finely chopped parsley, similarly pressed, and a small pinch of thyme and bayleaf. Mix all together with a fork, then put one and a half ounces of butter in the omelet pan and when it is quite hot pour in the mixture; lightly move it about with a wooden spoon, and when the mixture thickens, roll it over with a palette knife into the shape of a half-moon and turn it on to a warm dish.