Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 135

Break six eggs, and separate the yolks from the whites. Beat the yolks until they are thick. Add a saltspoonful of salt to the whites, and whip them until they are very stiff. Now, with quick strokes, lightly stir the whites into the yolks. Have a tablespoonful of butter melted in a frying-pan and turn the beaten eggs into this. With a knife keep the omelet loosened from the sides and bottom of the pan, and take care that it does not scorch on the bottom. When “set” slip the omelet upon a hot platter, and, as it leaves the pan, fold it over upon itself, sprinkle with salt, and send at once to the table.