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This must be done in the beginning, so as not to make the surface uneven. When the egg is cooked, but yet quite soft on the top, tilt the pan on one side, slip a palette knife under one half of the omelet, and carefully roll the egg to the centre. Let it cook a moment to set any egg that has run out. Then slide it gently on to a hot dish, doubling it over. It takes some practice to give the omelet its right bolster-like shape, to have it soft and creamy inside with a smooth golden yellow surface, but success can soon be acquired. Garnish the omelet with a little parsley, cover it over, and serve at once. Notes. — More eggs may be used if a larger omelet is required, but six should be the limit. The water is added to lighten the eggs. A little cream is sometimes used in its place, but it is not quite so good. Milk must never be used, as it would make the omelet heavy, and flour must on no account enter into its composition. 1412. Plain Omelet, 2 (Omelette au Naturel) 3 eggs. I 1 tea-sp. chopped parsley 1 oz. butter. | Pepper and salt. Separate the yolks from the whites of the eggs. Put the yolks into a medium-sized basin and the whites on to a plate. Add to the yolks the parsley, pepper, and salt, and work these well together with Plain Omelet a wooden spoon until of a creamy consistency. Beat up the whites of the eggs with a broad-bladed knife until so stiff that you could turn the plate upside down without the whites falling off. Remove the wooden spoon from the basin, and with an iron one stir the whites lightly into the other mixture. Melt the butter in an omelet pan, and pour the mixture into it, scraping out the basin as quickly as possible. Stir the mixture round with an iron spoon until it begins to set, stirring mostly on the surface, and not scraping the bottom of the pan. Then hold it a little longer over the fire until the omelet is nicely browned on the under side. Slip a knife under it, and double over first from one side and then from the other towards the centre. Then turn it on to a hot dish, and serve as quickly as possible. The inside of the omelet should be soft and creamy. 1413. Savoury Omelet (Omelette aux Fines Herbes) A plain omelet, made as in last recipes, may be flavoured in various ways, but one of the simplest is by the addition of a small quantity of herbs, finely minced or powdered, such as minced tarragon, chervil, thyme, marjoram, &c., or a mixture of the same. A very little minced chives or shallot may also be used, but this is a matter of taste, or the basin in which the eggs are beaten may be rubbed round with a clove of garlic. a silver knife. Melt a small piece of butter in a saucepan, put in the bananas, season them with pepper, salt, and a pinch of nutmeg, and cook them gently for 3 or 4 minutes. Meanwhile make a plain omelet (Recipe 1412), and when beginning to set put the bananas in the centre. Fold over and turn on to a hot dish. 1418. Banana Omelet 1419. Brain Omelet Make in the same way as Sweetbread Omelet (Recipe 1436), using cooked brains instead of sweetbread. 1420. Cheese Omelet (Omelette au Fromage) 3 eggs. 1 oz. butter. Salt. Pepper. 1 table - sp. grated Parmesan or Gruyere. A little made mustard.