Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Cream Omelette.

Beat three eggs with two tablespoonfuls of cream, adding a little salt and pepper. Put a lump of butter in the pan, but do not let it get too hot before putting in the mixture. The pan should be about the temperature for baking batter cakes. Fold and turn over quite soon. The omelette should be a light brown, and be sent to the table hot. Should you have sausage for breakfast, the bright gravy from the sausage is preferable to butter in preparing the omelette.