The Swedish, French, American cook book

Hard boil three eggs; chop one egg (the yolks and whites together) with two cooked onions, two tablespoons chives, and chopped parsley. Make the omelet [see recipe: French Omelet]. Put the eggs, onions, chives, and parsley in the centre of the omelet and turn over, let stand two seconds. Then turn out on a hot plat¬ ter, garnish around with hard-boiled eggs (cut in quarters) and some parsley. Serve for lunch or supper. American Cheese Omelet * Omelette an Fromage Americaine Make an omelet [see recipe: French Omelet] from as many eggs as are needed — allowing one for each person. Put a tablespoon butter in a pan, add the eggs to the butter, draw from one side to the other — carefully, so as not to break; then put in the centre half a cup of American cheese that is seasoned with pepper and salt, and double the omelet. Dish up on a hot platter, doubling it again when turning out; sprinkle with cheese, pepper, and salt. Serve with a rich cheese sauce around. Garnish with parsley. Lunch or supper dish. Parmesan Cheese Omelet ( Omelette au Parmesan ) Grate half a cup of fresh Parmesan cheese; add to it two table¬ spoons cream sauce, pepper, and salt. Make an omelet [see re¬ cipe: French Omelet]; when it is ready to double put the cheese in the centre then fold it over and let stand for about two seconds. Dish up on a hot platter, sprinkle with cheese on the top, and serve with dry grated cheese around. Garnish with parsley. Lunch or supper dish. Snow Omelet with Supreme Sauce Omelette de Neige, Sauce Supreme Make the omelet [see recipe: French Omelet]. Beat the whites of two eggs and poach them in milk; put the meringue in the centre, with American cheese; then double and let stand for a few sec¬ onds. Then dish up on a hot platter, double the second time when turning out. Pour around with a supreme sauce and garnish with parsley. Serve for lunch or supper. Omelet ( Omelette ) a la Jardiniere For four persons take three eggs; mix them with milk and cream. Make an omelet [see recipe: French Omelet]. In the meantime, have some vegetables cut a la Macedoine, some shredded lettuce, and chopped parsley and two hard-boiled eggs; put the cooked vegetables, lettuce, and parsley in some melted butter, pepper, and salt. Chop one of the eggs and add to the vegetables. When the omelet is settled and ready to turn put this in the centre, then turn with an omelet knife, being careful not to break. Dish up on a hot platter; garnish with the hard-boiled egg — cut in small quarters, some vegetables in between each quarter of egg, and a pinch of parsley at one end of the platter. Serve for lunch or supper. Lobster Omelet ( Omelette au Homard) a la Newbourg