mind the omelette suffers in being
made so pretty, and is not as good
a thing to eat as that of roadside
inn or cabaret.
‘An omelette ought never to be
stiff enough to retain a very neatly
rolled-up appearance. If cooked
with proper rapidity it should be
too light to present a fixed form,
and on reaching the hot dish should
spread itself, rather, on account of
the delicacy of its substance. Books
that counsel you to turn an
omelette, to fold it, to let it brown
on one side, to let it fry for about
five minutes, etc., are not to be
trusted. If you follow such advice