The selection of the proper pan for cooking a French omelette leporids upon the way in which it is to' be served. A large omelette using six eggs should be made either in the regulation omelette pan or in a frying-pan of about eight inches in diameter, But if individual omelettes are being made—and: this is an excellent way of serving French omelettes—then a small frying-pan of about five inches in diameter is best.
In making individual omelettes, two eggs are used as the basis for each omelette. Break the eggs into a bowl and beat just enough to blend the yolks and the whites. Then add two tablespoonfuls of water—in other words as many tablespoonfuls of water as there are eggs. Also add one-fourth teaspoonful of salt, one-eighth teaspoonful of pepper, and a sprinkle of paprika. Mix thoroughly. If{ a mild flavour of garlic is agreeable, rub with a clove of garlic the inside of the bowl into which! the eggs are broken. Likewise, add one-teaspoonful of finely-chopped parsley if desired. Meanwhile, place the frying-pan over a Jow heat with ona tablespoonful of butter in it. Do not have the heat too great ortho butter will darken and give a disagreeable taste to the omelette. Tip the pan to grease; tha sides and the bottom with the butter that has melted in it. Into the hot, buttered frying-pan, pour the mixture and allow it to cook
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