The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America is for one of my favorite dishes. I make it a little different from the recipe; I make an omelette, slide it onto a heated plate, then sprinkle whatever I'm adding to it over the top, or sometimes will put the additions onto the heated eggs a few seconds after they've been poured into the pan. And I don't use a fork when making omelettes, but sometimes a spatula--I learned my omelette technique from the "The Omelette Show" episode of The French Chef with Julia Child.
But I'm not the only omelette fan; above the recipe is a portrait with the following caption:
"Nothing pleases us more than to discover one of our very favorite recipes beautifully prepared at sea. Preferring simple food ourselves, we enjoy having omelettes and serve them often to our friends. Here is an egg dish with a delicious flavor." Duke and Duchess of Windsor, internationally known connoisseurs of fine food and wine and frequent travelers on United States Lines.
Omelette Aux Fines Herbes
Beat 6 eggs with fork just to mix whites and yolks thoroughly. Add salt and pepper and 1 tablespoon chopped mixed herbes--parsley, chervil, chives and tarragon. In omelet pan, heat 4 tablespoons butter until it sizzles and gives off nutty aroma. Pour in beaten eggs; stir rapidly 15 seconds or until heated through and cook a little longer. When mixture sets on bottom of pan, roll it with fork and slip onto warm serving dish. Pour over it 1 tablespoon melted butter, mixed with 1 tablespoon of the chopped herbes. Serves 3.