Soyer's standard cookery

Whip the yolks of six eggs with a cupful of cream, a tablespoonful of cornflour, and a cupful of breadcrumbs. Now stir in the beaten whites of the eggs, add a little minced onion, parsley, pepper and salt, and cook in a butter pan until the omelette is well browned. It should then be simply folded and served with a puree of asparagus tips, spinach, or any other vegetable that is preferred. Another method is to make the omelettes in the usual way without breadcrumbs, and before folding place in the center some bread cut into small dice and fried in butter. Cheese Omelette. Add a heaped-up tablespoonful of grated cheese to the ordinary omelette mixture, sprinkling some over it just before serving. French Bean Omelette. Heat some cooked French beans in butter, and place them between a plain omelette. Green Pea Omelette. Place between an omelette a few green peas, made very hot and tossed in butter, salt and pepper. Potato Omelette. To four eggs add two tablespoonfuls of very smoothly mashed potato; add a tablespoonful of cream, a small piece of butter, pepper and salt, whip all together, and then fry as before. Spanish Omelette. Fry in olive oil or butter a sliced lamb's kidney, a tablespoonful of chopped ham, four fresh mushrooms finely minced, and one green chili, an onion, some parsley and a bay leaf, all chopped as finely as possible. Now add three skinned and sliced tomatoes and a cupful of clear stock; simmer this gently for half an hour, when it will be ready. Now whip separately the whites and yolks of six eggs and stir them together with half a tablespoonful of flour previously mixed with the same quantity of milk and a little pepper and salt. Pour into a buttered pan and cook lightly. Before folding the omelette pour upon it the sauce described above. Tomato Omelette. Make an ordinary omelette, and before serving pour this mixture into it : — Take two or three tomatoes and cut them into pieces; slice an onion very thin, melt a tablespoonful of butter into a saucepan and place the onion in it. Cook them, but do not allow to color; add pepper, salt, and the pieces of tomato. Stir all together for ten minutes, take out the mixture, pass it through a sieve, and return to the pan; thoroughly reheat, and serve. Poached Eggs. Fry an onion with a little parsley, thyme, and a bay leaf — and half a clove of garlic if liked — in one ounce of butter. Add half a pint of clear stock and the same quantity of red wine or cider, and cook gently until the sauce is well blended. Now poach six eggs in vinegar and water, and after draining carefully place them upon pieces of toast which have been plunged for a moment into hot water. Strain the sauce, add pepper and salt to taste, and pour it around the eggs. A border of parsley adds to the appearance of this dish. Eggs Poached in Rice Cases. Boil some rice in water until it is thoroughly cooked, then drain it and season with salt, pepper and a little grated nutmeg. Spread the rice evenly on a flat dish so that it is about half an inch thick, and when it is cold cut it out into as many rounds as are required with a medium-sized cutter; press the top of each with the bowl of a dessertspoon so as to make slightly hollow. Brush the rice over with beaten egg, then cover it with dry breadcrumbs, and fry the rounds quickly in