Plain Omelet.

Crack into a bowl twelve fresh eggs, season them with a pinch of
salt and half a pinch of white pepper, beat them well until the whites
and yolks are thoroughly mixed, or for fully four minutes. Place in
a No. 8 frying-pan two tablespoonfuls of clarified butter ; heat it well
on the hot range, and when it crackles pour in the eggs, and with a
fork stir all well for two minutes, then let rest for half a minute. Fold
up with the fork the side nearest the handle first to the centre of
the omelet, then the opposite side, so that both sides will meet
right in the centre ; let rest for half a minute longer ; have a hot dish
in the left hand, take hold of the handle of the pan with the right,
bring both dish and pan to a triangular shape, and with a rapid movement
turn the pan right over the centre of the dish, and send to the
table. (The omelet should be made on a very brisk range, without
taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will
require three minutes' stirring, one minute to rest, and half a minute
to rest after having been folded.
When making an omelet for one person, for instance, use three
fresh eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful
of white pepper. Thoroughly heat in a small frying-pan
half a teaspoonful of clarified butter ; after sharply beating the eggs
in the bowl, pour into the pan, and gently mix for one minute on a
very brisk range, let rest for a quarter of a minute, fold one side up,
rest a quarter of a minute more, then turn on a small hot dish, and
serve.