The Swedish, French, American cook book

Peel, wash, and cook a quarter pound of mushrooms in one and a half cups water, a quarter cup of sherry, pepper and salt, for fifteen minutes; when done, cut the mushrooms in large dices, then make a rich sauce from the mushroom juice with one tablespoon butter, one heaping tablespoon flour, juice from the mushrooms; beat the sauce until creamy, add the mushrooms, then some more sherry, then some cream. Make the omelet from three eggs for four persons. Break the eggs, mix them well to¬ together, add two tablespoons milk, one tablespoon cream to each egg, pepper and salt to taste. Put a large tablespoon butter in an omelet pan; when melted, add the egg, let stand to rest on the fire for a few secondsthen take the omelet knife, pull the omelet from one side to the other. Then put about four tablespoons of cut-up mushrooms (that are in the sauce) in the centre of the omelet, double it, let stand for a few seconds. Turn out on a buttered baking sheet, cover with the whites of three eggs beaten to a meringue; season with salt and pepper, and in the centre of the omelet lengthwise put some of the pieces of mushrooms. Put in oven, leave until golden brown—which takes about three minutes. Slip carefully onto a hot platter and all around serve the mushroom sauce. Garnish with parsley. Delicious omelet for lunch or supper. Sweetbread Omelet ( Omelette aux Ris de Veau ) Take one pair of sweetbreads that have been boiled for twenty minutes in one and a half cups water, salt, pepper, bay leaves, and some sherry and left in the juice until cold; when cold, cut in large dices. Put in a saucepan a tablespoon butter, a tablespoon flour, and the juice from the sweetbreads; beat the sauce until creamy, flavor with sherry, add the sweetbreads to the sauce, and let stew until ready to fill the omelet. Make an omelet from four eggs [see recipe: French Omelet]; when ready to turn, put three to four tablespoons of sweetbreads in the centre of the omelet, fold the omelet, let stand for two seconds, turn out on a hot platter; add some cream to the rest of the sweetbreads. Serve the sweet¬ breads with the sauce around the omelet. Garnish with parsley. Delicious omelet for lunch or supper. Chicken-and-Olive Omelet ( Omelette au Poulet, aux Olives ) Shred the breast of a chicken in julienne style with six olives cut the same way. Make a rich cream sauce from one tablespoon butter, one tablespoon flour, one and a half cups milk, two table- spoons sherry, two tablespoons rich cream. Make the omelet from four eggs, two tablespoons milk to each egg, and one tablespoon cream, pepper and salt to taste [see recipe: French Omelet]; when the omelet is settled, put in the centre of it part of the chicken that has been heated; turn over, one half on top of the other, folding in the chicken. Let stand for a few seconds to settle. Turn out on a hot platter with the chicken and olives, that have been added to the sauce, around. Garnish with parsley. Serve for luncheon or supper. Turkey Omelet ( Omelette au Dindori) a la Surprise