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Pine Grove Mills, Pennsylvania
Life's Special Omelet
Especially devised for Life Magazine by Madame Romaine De Lyon. One of more than 320 omelet recipes in her repertoire.
Possibilities for garnish, especially if you dislike caviar: Crawfish are red and lovely with or instead of caviar. Crabmeat is a really elegant choice.
Slice ground peppercut French bread into 1/2-inch pieces and saute in 2 Tablespoons butter. Keep hot. Beat eggs, salt, pepper, and 1/4 cup water until mixed but not foamy. Melt the remaining 4 tablespoons butter in skillet. Add egg mixture, and as the eggs begin to set, lift them gently with spatula. Shake the pan to keep the omelet from sticking to it. Cook until just slightly moist in the center. Put crouton, caviar, and walnuts on the omelet. Top with crabmeat or garnish with crawfish. Fold and slide onto hot platter.
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