CHEESE OMELET WITH FRENCH BEANS
Three eggs, 2 ozs. grated Parmesan cheese, 1¹⁄₄ ozs. butter, celery salt, pepper, nutmeg.
Method.—Break the eggs into a basin and beat them well with a patent beater, season with celery salt, pepper, and nutmeg, and add the cheese and a quarter of an ounce of butter in tiny pieces. Melt one ounce of butter in an omelet pan over a very clear fire, and directly it begins to bubble pour in the egg mixture; prick it all over with a fork to let the uncooked mixture come in contact with the hot pan; loosen it round the sides when it begins to set, and keep shaking the pan to prevent the omelet from sticking; directly it is sufficiently set (it should be still creamy on the top) fold it over in half and turn it on to a hot dish. Have ready some beans prepared according to the directions given below, arrange them quickly round the omelet, and serve it with as little delay as possible. Boil some very young French beans whole, after pinching off the little piece at each end; drain them very thoroughly and put them into a hot saucepan; season them with salt, pepper, and a tiny dust of sugar, and add by degrees some maître d’hôtel butter—allowing about two ounces for a medium-sized dish of beans; a recipe for it will be found on page 102.