Recipe: Chicken Omelet

Mince rather fine one cupful of cooked CHICKEN, warm in a teacupful of cream or rich milk a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful of flour. Make a plain OMELET, then add this mixture just before turning it over. This is much better than the dry minced CHICKEN. Tongue is equally good.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)