Cook & stir over
medium heat until mixture boils. Remove from heat & add
1 tablespoon butter. Cool while preparing eggs.
Start heating oven to 350 degrees. Separate 5 eggs. Beat whites
stiff. Without washing beater, beat yolks until thick & lemon
colored. Beat in tapioca mixture a little at a time, then add
slowly to whites, folding gently. Add 2 tablespoons chopped parsley.
Melt 2 tablespoons butter in 10 inch skillet. Turn egg mixture
into skillet & cook over low heat about 3 minutes. Set
skillet in oven & bake about 15 minutes, or until omelets
is firm. Cut omelets in two at right angles to handle, fold & turn
out on platter. Serve with sauce of your choice.