Baked Omelette aux Fines Herbes.
Make this a course between soup and meat, passing bread and butter with it.
6 eggs.
1 cup of boiling milk.
1 teaspoonful of corn-starch, wet with cold milk.
1 tablespoonful chopped parsley, thyme, and sweet marjoram, mixed.
Pepper and salt.
Butter for the dish.
Beat the yolks light, and pour upon them the hot milk. Stir in the corn-starch, season, whip in the frothed whites, lastly, the herbs. Have ready a nice pudding-dish, well buttered. Set in the oven until hot; butter again, and pour in the omelette. Bake about twelve minutes, or until “set” in the middle, but not longer, or it will be a leathery puff. It should be very light. Send up—instantly.