Plain Omelet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
If you wish to have the Omelet very nice, break the whites and yolks separately, and beat the former till they come to a light froth, and the latter till they are quite light. Then beat the whites ...
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Ingredients
- 4 Fresh Eggs
- A Tablespoonful of Butter
- Salt
- Pepper
- Parsley to Garnish
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