One ounce of butter.
Half a level teaspoonful of salt.
A quarter of a level teaspoonful of pepper.
Two teaspoonfuls of chopped parsley.
One teaspoonful of chopped shallot or onion.
One teaspoonful each of chopped tarragon and chervil. Whisk the eggs, and add the salt and pepper with the parsley, shallot, tarragon, and chervil, all very finely chopped. Heat the omelet pan, put in the butter, and when it is thoroughly hot stir in the eggs, etc. When they are beginning to set scrape all towards the handle of the pan, and shape the mixture a little with your spoon. In about ten seconds roll it over to the opposite side of the pan, and let the other side get a pale brown.
Serve it immediately on a hot dish. Cost, 6d.