A little pepper.
A quarter teaspoonful of salt.
When this boils stir in a heaping teaspoonful of flour wet up smoothly with a little cold water to keep it from lumping. Stir and boil one minute and add a tablespoonful of butter. Stir steadily two minutes longer, add, if you like, a little minced parsley, and pour the sauce which should be like thick cream, over the dished eggs.
Omelette.
Six eggs.
Four teaspoonfuls of cream.
Half a teaspoonful salt.
A little pepper.
Two tablespoonfuls of butter.