Fried Omelet Soufflé ( for Breakfast ).
Beat the whites and yolks of four eggs separately, and then, adding pepper and salt, put the whites over the yolks, and mix them together carefully. Put butter the size of a small egg into an omelet-pan, and when it has covered the bottom of the pan and is bubbling turn in the eggs; with a spoon lift them from the bottom until all is slightly cooked, or at least well heated; then gather up the sides to make it into omelet form; shake the pan to disengage the omelet, and at the same time to color it slightly at the bottom; turn this over into the centre of a warm platter, so that the colored part be on top.