Five eggs,

One tablespoonful of clarified butter,

Five tablespoonfuls of water, Pepper and salt.

Break the eggs with a fork; add the water and beat together; have omelet pan perfectly smooth; put the clarified butter in the pan; when it begins to sizzle pour in the omelet and shake vigorously over the fire until the omelet thickens on the bottom; with a fork lift the cooked egg and let the uncooked run under; season with pepper and salt; loosen from the sides of the pan with a flexible knife and slip the knife under the omelet; fold and turn onto a hot dish; serve immediately. Grated cheese, chopped ham, chicken or parsley can be sprinkled on before folding the omelet.

Light Omelet

Four eggs,

Four tablespoonfuls of milk,

Half a teaspoonful of salt,

One teaspoonful of clarified butter.

Separate the eggs; beat the yolks and milk together; add the salt; beat the whites stiff and add to the mixture; melt the butter in an omelet pan; turn in the egg mixture and cook until nicely browned underneath; set in a cool oven until the egg is firm; loosen from the pan; fold and serve immediately.