Soyer's standard cookery

Stuff the omelette with one tablespoonful of braised lettuce shredded and mixed with Bechamel sauce. Omelette Princesse. Stuff the omelette with three tablespoonfuls of fresh cooked peas, bound with butter. Roll and dish the omelette, making an opening lengthwise in the center, and fill with a tablespoonful of fresh peas. Omelette with Spinach. Stuff the omelette with two tablespoonfuls of spinach with cream, and surround with a thread of white sauce. Omelette Fermiere. To the beaten and seasoned eggs add one tablespoonful of very lean, cooked ham cut into dicePour the eggs into the omelette-pan;, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley. Omelette Aux Fines Herbes. Add to four eggs one tablespoonful of parsley, finely chopped. Make the omelette in the usual way. Omelette with Chicken's Liver. Stuff the omelette with two tablespoonfuls of chicken's liver which cut into dice or sliced, seasoned and quickly sauted in butter, and one-half teaspoonful of brown sauce. Dish the omelette, make an opening lengthwise in the center, and place therein one tablespoonful of chicken's liver, and a soupcon of chopped parsley, and surround it with brown sauce. Omelette with Artichoke Bottoms. Finely mince four small cooked artichoke bottoms, season them, and slightly color them in butter. Add the beaten and seasoned eggs, and make the omelette in the usual way. Omelette a la Lyonnaise. Take an onion and cook it with butter in an omelette-pan, but not to color. Add the eggs with which a pinch of chopped parsley has been mixed, and make the omelette in the usual way. Omelette Mousseuse. Beat the yolks of four eggs in a bowl with a small pinch of salt and pepper, and a tablespoonful of thick cream. Add thereto one tablespoonful of chopped parsley, the four whites, whisked to a stiff froth, and pour this preparation into a wide omelette-pan containing two ounces of very hot butter. Saute the omelette, tossing it very quickly and taking care to turn the outside edges of the preparation constantly towards the center; when the whole mass seems uniformly set, roll the omelette up quickly, and serve at once. Omelette Parmentier. Add a pinch of chopped parsley to four eggs, and when about to pour the latter into the omelette-pan, add two tablespoonfuls of potato cut into dice, seasoned, sauted in butter beforehand, and very hot. Make the omelette in the usual way. Omelette a la Paysanne. Fry with butter, in the omelette-pan, two ounces of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sauted in butter, one-half tablespoonful of chopped parsley, and a pinch of crushed chervil. Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelette after the manner of a pancake, tilt it immediately on to a dish and serve quickly. Omelette with Asparagus-Tops. Add one and one-half tablespoonfuls of blanched asparagustops, stewed in butter, to the omelette. Dish up the omelette, with the middle open, and a nice little faggot of asparagustops in the interspace. Serve at once. Omelette a la Provengale.