French Omelet

Omelette à la Française


Mix well together in a basin four whole eggs, two good tablespoonfuls of new milk, one and a half ounces of butter, a little salt and white pepper, and a tiny dust of nutmeg; melt one and a half ounces of butter in an omelet pan, then pour in the mixture and fry for two or three minutes, stirring the mixture so that all of it may be equally cooked, then towards the end of the frying, form it into a half-moon shape, turn it out on to a hot dish, and serve quite hot as a breakfast, luncheon, or second course dish.