Separate eggs and beat whites until very stiff and yolks until creamy. Add the hot water and seasoning to the yolks, mix well, and fold in the whites. Heat a smooth skillet, add the butter, and roll it around the sides until it bubbles. Pour in the egg mixture, and leave over a very low fire until it is brown on the bottom. Place under the broiler to brown lightly on top. Test as for a cake with a toothpick, which should come out dry and clean when the omelet is done.
This omelet can be cut in two parts and any number of sauces of filling put between the layers and on top: Spanish sauce, chicken livers, left-over creamed sweetbreads, mushrooms in sherry...on and on.
Or try pouring