Omelette in the Style of Savoy

Staple Items

• Butter (6 Tb)
• Eggs (8 large)

Make the omelette in the usual way, but just before pouring the eggs into the hot pan, lightly beat into them the ¼ pound of slivered ham, with salt and pepper, to taste, plus 1 or 2 grinds of nutmeg. In a small saucepan over low heat, set the cream to get warm but never to be near boiling. Melt