Célestine

—beat eight eggs as directed. Dip the point of a small kitchen knife in water and cut with it little lumps of butter the size of a pea and of any shape; about two ounces of it, drop them in the eggs and beat a little to mix, then melt butter in a frying-pan and cook, dish, and serve as directed. In the oven—when the omelet au naturel or célestine is cooked enough to commence folding, put the frying-pan in a quick oven for about one minute and serve. The omelet swells and does not need folding, but if it gains in bulk, it loses in taste.

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