Giblet Omelette.
7 eggs; 2 tablespoonfuls of cream; yesterday’s giblets, chopped very fine and seasoned; 1 good spoonful of butter.
Beat yolks and whites together; then add the cream. Heat the butter in the frying-pan; put in the giblets; shake hard for a moment, and pour in the eggs. Keep them free from the bottom by shaking, and loosening with a cake-turner; and, when quite “set,” fold in the middle. Invert a hot dish over the pan, turn out, and serve at once.