1/3 c. butter
1/3 c. flour
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. Accent
2 (7 1/2 oz.) cans tiny shrimp
6 eggs, separated
1/4 c. (additional) butter
2 tbsp. parsley, finely chopped

Melt the 1/3 cup butter in the top of a double boiler. Stir in the flour until it is smoothly blended. Add the milk, salt, and Accent; place over boiling water. Cook, stirring constantly, until the mixture has thickened. Remove 2/3 cup of the thickened sauce and set it aside to cool to room temperature. Add the drained shrimp to the remainder of the cream sauce in the double boiler. Cover and turn the heat back to barely simmering.

Beat the egg yolks until light colored and slightly thickened. Add the cooled white sauce and beat again to mix thoroughly. Beat the egg whites until they are stiff and stand in peaks. Fold the beaten egg whites into the yolk-cream sauce mixture. Melt the additional butter in a 10 inch skillet with a fitted cover. Pour the egg mixture into the skillet. Smooth the top slightly with a rubber spoon. Lightly butter the skillet's cover and place over the omelet. Cook on top of the stove over low heat for 15 minutes or until the sides and the bottom of the omelet have turned a golden brown and the omelet is puffed up and cooked through.

Cut through the center with a sharp knife to within 1/2 inch of the bottom. Loosen the omelet and transfer to a heated platter. Pour the heated shrimp mixture over half the omelet and then fold the other half over the top of the shrimp. Garnish the top with a sprinkle of parsley. Serve at once.