The Boston cooking-school cook book

by Fannie Merritt Farmer

Omelet with Croûtons

1 cup bread cut in ⅓ inch cubes

Butter

5 eggs

4 tablespoons cream

½ teaspoon salt

⅛ teaspoon pepper

Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt, pepper, and croûtons. Put two tablespoons butter in hot omelet pan, and as soon as melted and slightly browned turn in mixture and cook same as French Omelet.