Baked Omelette aux Fines Herbes.
7 eggs; ½ cup of milk in which has been dissolved a quarter teaspoonful of corn-starch; 1 tablespoonful minced herbs; pepper and salt; butter and onion.
Beat the yolks very smooth, and whip in the milk; then stir in the frothed whites. Put a tablespoonful of butter in a round, rather shallow bake-pan; add the chopped herbs and a little finely minced onion. Set upon the upper grating of the oven until it begins to simmer. Pour in the omelette and bake quickly until high, and delicately browned. Run a sharp knife quickly around the edge and invert the dish upon a hot platter. Or, if your bake-dish is presentable, serve in it. Eat at once, as it soon falls.