Lightly butter a small oval dish, upon which break two, three, or more eggs without breaking the yolks, season lightly with a little white pepper and salt, put a few small pieces of butter here and there upon them, and then set the dish in a small oven, where let it remain until the whites become set, but by no means hard, and serve hot; if the oven is moderately hot, they will take about ten minutes; if no oven, put the dish before the fire, turning it round now and then until the eggs are set regular. This is a most excellent dish.

19. Omelettes may also be served for breakfast with great advantage, being very relishing, especially the omelettes aux fines herbes, au lard, and aux champignons, but as they are considered to belong to the dinner, they will be given in that series of receipts.