The Swedish, French, American cook book

Is made in the same way as Omelette au Poulet aux Olives [see recipe] leaving the olives out. When the omelet is ready to turn out, put on a hot buttered baking sheet, cover with meringue from two to three eggs flavored with pepper, salt, and little sherry; sprinkle with chopped parsley; put in oven to brown. When brown, slip it gently onto a hot platter. Garnish with parsley. Serve with the sauce that has the shredded turkey in it, for lunch¬ eon or supper. Tongue Omelet ( Omelette a la Langue) a la Française When smoked tongue is at hand, a tongue omelet makes a deli¬ cious dish for lunch or supper. Make the omelet as for French Omelet [see recipe]. Have a cup of tongue cut in julienne style, heat with some butter and a little sherry, pepper, and salt. When the omelet is ready to turn put part of the tongue in the centre, double it carefully, let it stand for two seconds to settle. Then turn out on a hot platter, double again (the second time) when turning it out, serve all around the rest of the tongue that is left. Garnish with parsley. Tongue Omelet ( Omelette a la Langue ) a la Surprise Is made in the same way as Tongue Omelet a la Française [see recipe] with this difference: when the omelet is ready, turn out on a buttered baking sheet, cover with meringue, season with pepper, salt, little sherry; sprinkle with chopped tongue, put into oven for a few seconds, and serve on a hot platter with part of the tongue (creamed) put around. Garnish with parsley. Serve for lunch or supper. Ham Omelet ( Omelette au Jambon) a la Virginia For this, Virginia ham is nice, but if it be not at hand, wellcured ham will do instead. Grind through the machine once. then make the omelet [see recipe: French Omelet]. Heat the ham in some butter; season with pepper, salt, and a little sherry; fill the omelet in the centre with the ham, then double it — carefully, so as not to break. turn out on a hot platter, garnish with parsley. Serve with little fried marbles of ham all around. Fried Marbles. To one cup of ground ham take two table¬ spoons very thick cream sauce that is flavored with sherry, pepper, and salt; stir the cream sauce to the ham, quite hot; roll in the shape of marbles. When cold, dip in egg and fine bread crumbs and fry in very hot fat. [Have these ready before the omelet is made and have hot in the oven.] Serve them around the omelet. Ham Omelet ( Omelette au Jambon ) a la Surprise Is made in the same way as Ham Omelet a la Virginia [see recipe] but with this difference: cover with the meringue from two to three eggs; season with a little sherry, pepper, and salt to taste; sprinkle with grated ham and put in oven for two minutes. Then serve, with the marbles of ham around, for lunch or supper. Kidney Omelet ( Omelette au Rognon ) a la Francaise