Recipe For Cooking French Omelet

To make a French omelet, break the eggs into a bowl; add as many tablespoonfuls of water as there are eggs, counting two yolks as a whole egg, and for each three eggs, a dash of pepper and one fourth a teaspoonful of salt; beat the eggs with a spoon, or fork, until a spoonful can be taken up; then strain into another bowl. If a mild flavor of garlic be agreeable, rub the inside of the bowl into which the eggs are to be broken with a clove of garlic. Have ready in the cleanest, smoothest, and thinnest of frying-pans, a tablespoonful of melted butter; into this pour the egg mixture, set on a hot part of the range for a moment, then, with a thin knife, or spatula, separate the cooked portion from the side of the frying-pan, and gently rock the pan back and forth, the side next the handle raised as the pan is pushed forward and the opposite side raised as it is brought back, that the uncooked part may run down next the pan. When creamy throughout, begin at the side of the pan next the handle and roll the omelet, letting the pan rest on the stove a moment, until the omelet is browned slightly, adding a little butter, if needed, and turn on to a hot platter.