Roll the mixture into little balls the size of the yolk; fill each white with it; arrange on a dish with sprigs of parsley, and use cold as a lunch dish.

They can also be served hot by laying them in a deep buttered pie-plate, covering with a cream _roux_, dusting thickly with bread-crumbs, and browning in a quick oven.
PLAIN OMELET.
The pan for frying an omelet should be clean and very smooth.

Break the eggs one by one into a cup, to avoid the risk of a spoiled one.

Allow from three to five, but never _over_ five, for a single omelet.

Turn them into a bowl, and give them twelve beats with whisk or fork.