Soyer's standard cookery

Rub the bottom of the omelette-pan lightly with shallots or onions; put two tablespoonfuls of oil or clarified butter into the utensil, and heat until it smokes. Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of concassed parsley. Cook quickly, tossing the white, and add it to the beaten and seasoned eggs. Make the omelette in the usual way. Omelette with Kidneys. Add to the omelette a tablespoonful of calves' or sheep's kidney, cut into dice, seasoned with salt and pepper, sauted quickly in butter, and one tablespoonful of brown sauce. Having dished the omelette divide down the middle, lay some kidney-dice therein and surround with a thread of good sauce. Omelette a la Rossini. Add to the eggs one dessertspoonful of cooked foie-gras and as much truffle, cut into small dice. Having dished the omelette, place in the middle thereof a small piece of heated foie-gras and six slices of truffle on either side of the latter. Surround it with a thread of brown sauce flavored with truffle essence. Omelette with Truffles. Add to the omelette one tablespoonful of truffles, cut into dice. Make the omelette, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of brown sauce. Cold Eggs a 1'Andalouse. Cover six cold, well-dried poached eggs with a tomato puree mixed with a third of its volume of Soubise puree and half pint of melted aspic jelly per pint of sauce. Cut some pimentos, marinaded in oil, into very thin strips, and lay these upon each egg. Garnish as many oiled, oval tartlet molds as there are eggs with tomato puree thickened with jelly, and let the garnish set on ice. Turn out the molds, and put an egg upon each of the tomato tartlets; arrange on a dish surrounded with a chain of puff-paste croutons and garnish the center with chopped aspic jelly. Cold Eggs Argenteuil. Coat some six well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a chaud-froid sauce combined with a good third of its volume of asparagus-tops puree. Sprinkle with cold, melted jelly, until a glossy coating is obtained. Brown sauce or white sauce or mayonnaise can be adopted instead of the jelly, if preferred. Eggs. Garnish the center of a dish with a salad of asparagus- tops; surround this with fine slices of cold potato, cut up with a fancy-cutter about one inch in diameter, and arrange the eggs all round. Cold Eggs Capucin. Carefully dry six cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coating on the other side with a smooth puree of tomatoes thickened with jelly. Leave these two coats to set, placing the eggs in a cool place or on ice for that purpose. Garnish the center of a round dish with a small pyramid of cold salad of lobster, and place the eggs round the latter. Cold Eggs Careme. Cook six eggs on a china dish, leave them to cool, and trim with an even fancy-cutter, round in shape. Place each egg on a tartlet crust, garnished with dice of cooked salmon, mixed with mayonnaise. Surround with a caviare, and lay a thin slice of truffle on each egg. Cold Eggs Colbert.