melted butter, with some chopped
parsley and chives, may, with
advantage, be put into the dish.
‘12. It is above all things
necessary to have a brisk fire under
the pan while the omelette is being
cooked. A fair-sized gas boiler
serves the purpose. The small
three-egg omelette can be made
successfully over a powerful
methylated spirit lamp. The
ordinary kitchen fire is unsuited for
this work unless it can be brought
up level with the hot plate, with a
clear live coal surface.
‘As it lies in the dish this omelette
will not look like a bolster – it will