Put four ounces of butter into an omelet pan over the fire; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and salt; fry the eggs carefully and remove them on to the dish in which they are to be served. Put two ounces more butter in the pan, fry it of a brown color; put to the butter two tablespoonfuls of vinegar, pour it over the eggs and serve.
OMELETTE AU NATUREL
Break eight eggs into a bowl; add a teaspoonful of salt, half as much pepper, beat up the whole very hard and throw in a tablespoonful of water. Have the omelet-pan on the fire with a cup of sweet butter heated to a gentle heat (fierce heat would scorch the eggs); pour the eggs into the heated butter; raise it as it cooks, with a skimmer-spoon, turn in the brown edges, or turn one half over the other, as it keeps in the lusciousness of the omelet. Keep gently rolling it, as it cooks, until, when done, it is round like a small roly-poly pudding. Omelette au naturel is the basis of all omelets, for, by substituting different seasonings, you have all the varieties of them. Parsley and onion chopped fine and mixed with the eggs is one variety; grated ham and parsley is another; sugar makes another class, and so on.
A NICE OMELET WITH GREEN ONION
Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mix with the eggs; then put it into a thick-bottomed pan, in which you have placed a half cup of butter. Roll it up as it cooks, and tilt the pan on one side, that the omelet may cook on the other side; roll up again as it cooks. Do not let it get hard and brown, but keep it soft. Keep on rolling as well as you can; a little practice will make you perfect. When the eggs cook, butter, pepper and salt them, and turn on a dish.
OMELET FOR ONE PERSON
Beat two eggs—yolks and whites separately; in a bowl put a tablespoonful of water, a little parsley, a teaspoonful of butter, and a little green onion, if liked; beat the eggs into this, and whisk all very rapidly for a few minutes; then pour it into a pan, where there is a tablespoonful of butter just hot enough to color the eggs; cook them very slowly, and roll up the omelet as it cooks until it is like a rolled pancake; pepper and salt it at the last moment of cooking, as putting in salt too soon makes eggs tough.
OMELET WITH PARMESAN CHEESE
Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little salt; beat the whole together, pour into a pan, roll up and bake as directed. Butter it well before sending to table.
OMELET WITH SUGAR