Whip the yolks of six eggs with a cupful of cream, a table-spoonful of cornflour, and a cupful of breadcrumbs. Now stir in the beaten whites of the eggs, add a little minced onion, parsley, pepper and salt, and cook in a butter pan until the omelette is well browned.

It should be then be simply folded and served with a puree of asparagus tips, spinach, or any other vegetable that is preferred.

Another method is to make the omelettes in the usual way without breadcrumbs, and before folding place in the center some bread cut into small dice and fried in butter.