The Swedish, French, American cook book

Fresh green asparagus are the best, but if not at hand, canned or bottled will do. If you use fresh, cut the tips off half an inch long and the second cut another half an inch, two pieces from each stem, put on stove, cook until done, nice and green, season with salt. Then make the omelet from four eggs, four tablespoons milk, four tablespoons cream, pepper and salt to taste. Mix the eggs first, then add the milk and cream, and seasoning to taste. put in a pan with a tablespoon butter that is melted, draw it carefully from one side to the other with an omelet knife, so that it becomes very light; then fill part of the asparagus in the centre of the omelet and double it. Serve with the rest of the asparagus, some melted butter, pepper, and salt, all around. Garnish with parsley. Lunch or supper dish. Artichoke Omelet ( Omelette aux Artichauts ) a la Hollandaise If fresh artichoke is at hand, cook it for thirty minutes in water and salt, then remove the leaves carefully, cut the heart in small dices; add to the artichoke a little cream sauce, pepper and salt to taste. Make the omelet from three to four eggs [see recipe: French Omelet]; put the artichoke in the centre of it and then double it. Turn out on a hot platter and garnish with the hot artichoke leaves. Serve with a hollandaise sauce. Garnish with parsley. Luncheon or supper dish. Tomato Omelet ( Omelette aux Tomates ) a la Europeenne When fresh tomatoes are not at hand, canned or bottled ones will do. If you use canned ones, take out the largest pieces, cut in dices; put in a saucepan with some melted butter, pepper, and salt. Make an omelet from three to four eggs [see recipe: French Omelet]. Before doubling put about four tablespoons of the tomato in the centre, then double the omelet and let stand for a few seconds to get settled. Turn out carefully on a hot platter and serve with a rich tomato sauce around; garnish with parsley. Lunch or supper dish. Tomato Omelet ( Omelette aux Tomates ) a l’Americaine Make the omelet [see recipe: Tomato Omelet a la Europeenne]. Place all around the omelet slices of fried tomato; garnish with parsley. Serve for lunch or supper. Spinach Omelet ( Omelette aux Epinards) a la Francaise To an omelet of four eggs take one quart of spinach that has been thoroughly washed free from sand; cook nice and green, drain all the water off, pass through the meat machine about two or three times, put in a saucepan with some butter, pepper, and salt, one tablespoon of cream sauce to each cup of spinach. Then make the omelet [see recipe: French Omelet]. Before turning the omelet put about three tablespoons spinach in the centre then double and let stand for about two seconds. When settled, turn out on a hot platter and serve with the rest of the hot spinach around. Garnish with parsley. Luncheon or supper dish. . Herb Omelet ( Omelette aux Fines Herbes ) a la Mathilde