A guide to modern cookery

Stuff the omelet with two tablespoonfuls of chicken’s liver, which should be cut into dice or finely sliced, seasoned, quickly sautéd in butter, and cohered with half-glaze. Dish the omelet, make an opening lengthwise in the centre, and place one tablespoonful of chicken’s liver, prepared as above, in the interspaces. Besprinkle with chopped parsley, and surround the omelet with a thread of half-glaze. 505—OMELET WITH ARTICHOKE-BOTTOMS Finely mince two small artichoke-bottoms (raw if possible), season them, and slightly colour them in butter. Add the beaten and seasoned eggs, and make the omelet in the usual way. 506—OMELET WITH YOUNG SHOOTS OF HOPS Stuff the omelet with two tablespoonfuls of young shoots of hops, cohered with cream, and finish it in the usual way. Open it slightly along the top, and garnish with a few young shoots of hops put aside for the purpose. The omelet may be surrounded with a thread of cream sauce, but this is optional. 507—OMELET A LA LYONNAISE Finely mince half an onion, and cook it with butter in an omelet-pan, letting it brown slightly. Add the eggs, with which a large pinch of chopped parsley has been mixed, and make the omelet in the usual way. 508—OMELET MAXIM Make the omelet in the usual way. Lay upon it alternate rows of crayfish tails and slices of truffle. Surround the omelet with a fine border of frogs’ legs ‘‘ sautéd a la Meuniére,”’ 1.e., seasoned raw, rolled in flour, and sautéd in butter until quite cooked and well gilded. 509—OMELET WITH MORELS Mince and toss in butter two oz. of very firm morels. Two should be put aside, which, after having been cut in two, lengthwise, and sautéd with the others, should be placed on a dish when the omelet is about to be made. Having dished the latter, place the four sautéd and reserved pieces of morels upon it, and surround it with a thread of half-glaze. 510—OMELET MOUSSELINE Beat the yolks of three eggs in a bowl with a small pinch of salt and a tablespoonful of very thick cream. Add thereto the three whites, whisked to a stiff froth, and pour this preparation into a wide omelet-pan containing one oz. of very hot butter. Sauté the omelet, tossing it very quickly, and taking care to turn the outside edges of the preparation constantly towards the centre; when the whole mass seems uniformly set, roll the omelet up quickly, and dish it. This omelet should be sent to the table immediately. 510a—OMELET WITH MOUSSERONS Mince two oz. of very fresh mousserons; toss them in butter in the omelet-pan; add thereto the eggs mixed with a pinch of chopped parsley ; make the omelet, dish it, and surround it with a thread of half-glaze. 511—OMELET A LA NANTUA Add to the omelet six little crayfishes’ tails, each of which must be cut into three, and the whole mixed with a little Nantua sauce. Put two fine crayfishes’ tails on the omelet, making them touch at their thicker ends, and surround with a thread of Nantua sauce. 512—OMELET PARMENTIER Add a pinch of chopped parsley to the eggs, and, when about to pour the latter into the omelet-pan, add two tablespoonfuls of potato cut into dice, seasoned, sautéd in butter, and very hot. Make the omelet in the usual way. 513—OMELET A LA PAYSANNE Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sautéd in butter, one-half tablespoonful of ciseled sorrel stewed in butter, and a pinch of concassed chervil. Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish. 514—OMELET WITH ASPARAGUS-TOPS