Omelette
Break two eggs into a basin, season with salt, pepper, minced parsley, and chives, etc., and beat these all together for about 1 minute. Melt 1 oz. of butter in an absolutely clean pan (it is best to keep a pan on purpose for omelettes), and when this smokes, pour in the eggs, and do not touch them for a few seconds, till the liquid has set a little at the bottom of the pan; tilt the pan a trifle to one side, and if there is a small puff of steam, lift the edge up carefully with a knife to allow as much of the liquid as possible to run underneath; repeat this till there is no more egg liquid left, and the top just set, slip a knife under the omelette, fold it over, and slip it at once on to a hot dish, and serve immediately. This can be varied, of course, to any extent, by, just before folding it over, slipping in any kind of vegetable mixture, such as mushrooms, chopped up and previously lightly fried in a little butter.