The book, which was published in 1775, is dedicated to the Hon.

Lady Elizabeth Warburton, whom the authoress formerly served.

as housekeeper.

The recipe is entitled "To make an amulet." The book states, "Put a quarter of a pound of butter into a frying-pan, break six eggs"; Francatelli also gives four ounces of butter to six eggs.
On the other hand, Soyer, the great cook, gives two ounces of butter to six eggs; so also does the equally great Louis Eustache Ude, cook to Louis XVI.
We may add that "Cassell's Dictionary of Cookery" recommended two ounces of butter to six eggs, whilst "Cassell's Shilling Cookery" recommends four eggs.
The probable reason why two such undoubtedly great authorities as Soyer and Francatelli should differ is that in making one kind of omelet you would use less butter than in making another.

Francatelli wrote for what may be described as that "high class cooking suited for Pall Mall clubs," where no one better than himself knew how best to raise the jaded appetite of a wealthy epicure.