‘4. Use a proper utensil, rather
shallow, with narrow, well-sloping
sides; a twelve-inch fireproof china
pan will be found excellent; see
that it is clean and quite dry.
‘5. Do not overdo the amount of
butter that you use for the frying –
enough to lubricate the pan evenly
to the extent of a quarter of an
inch is sufficient.
‘6. Be sure that your pan is ready
to receive your mixture. If not hot
enough your omelette will be
leathery, or you will have to mix it
in the pan like scrambled eggs
(œufs brouillés).
‘7. The moment the butter ceases