In the higher-class restaurants in Paris, like Bignon's, or the Cafe Anglais, the omelet is lighter, and probably about four ounces of butter would be used to six eggs.
This probably explains the different directions given in various cookery books for making omelets.
OMELET, PLAIN .-- Melt _four_ ounces of butter in a frying-pan, heat up six eggs _till they froth_; add a little pepper and salt, pour the beaten-up eggs into the frying-pan as soon as the butter begins to frizzle, and with a tablespoon keep scraping the bottom of the frying-pan in every part, not forgetting the edge.

Gradually the mixture becomes lumpy; still go on scraping till about two-thirds or more are lumpy and the rest liquid.

Now slacken the heat slightly by lifting the frying-pan from the fire, and push the omelet into half the frying-pan so that it is in the shape of a semicircle.

By this time, probably, it will be nearly set.

Take the frying-pan off the fire, and hold it in a slanting direction in front of the fire.