French dishes for American tables

482. Omelette with Peas. Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas, from which you have drained all moisture, and finish as for plain omelette (Art. 478). 483. Omelette with Asparagus Tops. Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water, with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs, and finish as for plain omelette (Art. 478). 484. Omelette with Sorrel. Clean and wash well two handfuls of sorrel, press out all the moisture, chop it very fine, and put it in a frying-pan on the fire, with two ounces of butter, for about five minutes. Beat up twelve eggs with a little salt and pepper, add them to your sorrel in the pan, and finish as for plain omelette (Art. 478). 485. Omelette with Tomatoes. Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes — if canned tomatoes, drain off the liquid from them. Put two ounces of butter in an omelette-pan (or frying-pan), add your eggs, and finish as for plain omelette. You may pour a little tomato sauce (Art. 91) around your omelette. 486. Omelette with Mushrooms. Put half a pint of Spanish sauce (Art. 80) and a wineglass of sherry in a saucepan on the fire. Reduce one half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs (for a moment only, so as to mix the whites and yolks) with a little salt, pepper, and nutmeg. Put two ounces of butter in an omelettepan (or frying-pan), and, when melted, add your eggs. When beginning to thicken, take out the mushrooms with a spoon from your sauce and place them on your omelette, which fold in two, and serve, with your sauce poured around it. 487. Omelette with Kidneys. Cut in pieces six sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nutmeg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consomme (stock). Boil ten minutes, and finish as for plain omelette (Art. 478). 488. Omelette with Chickens' Livers. Cook six chickens' livers, as the kidneys in the foregoing, and finish as for plain omelette (Art. 478). 489. Omelette with Smoked Beef. Chop fine four ounces of smoked beef, to which add twelve beaten eggs, and finish as for plain omelette (Art. 478). 490. Omelette with Ham. Chop fine four ounces of lean ham, to which add twelve beaten eggs, and finish as for plain omelette (Art. 478).