Minced Ham Omelet

Process: Beat the yolks thick and light, add seasoning. Beat the whites stiff. Add hot water to yolks of eggs and heat again, add minced ham; cut and fold the whites into the first mixture until they are well blended. Heat the omelet pan, have bottom and sides well buttered. Turn in the mixture and spread smoothly, place on range with asbestos cover placed over flame; let cook slowly, turning the pan occasionally, that omelet may brown evenly. When omelet is “puffed” to top of pan and delicately browned on the bottom, place pan in oven on middle grate to finish cooking on top. The omelet is cooked, if it is dry, a straw color and will not cling to the finger when lightly pressed. Fold and turn on a hot serving platter, surround with thin White Sauce. Minced Chicken, Turkey and Veal may be used alone or in combination in place of Ham.