Soyer's book was written for the people.
There are two kinds of omelets, one in which the egg is scarcely beaten at all, and in which, when cooked, the egg appears set in long streaks.

There is also the richer omelet, which is sent to table more resembling a light pudding.

For the former of these omelets, two ounces of butter will suffice for six eggs; for the latter of these you will require four ounces of butter, or else the omelet will be leathery.

In Holland, Belgium, and Germany, and in country villages in France, the omelet is made, as a rule, with six eggs to two ounces of butter.

It comes up like eggs that have been set.