An Omelet

An omelet is made as follows : - break eight eggs (leave out four whites) into a bason; put a little chopped parsley, thyme, shalot, pepper, and salt; beat them all together for five or six minutes ; then put about a quarter of a pint of good cream, and break in about two ounces of cold butter ; put butter into an omelet-pan; when melted, put in the omelet, and keep stirring it about until it begins to set; then gather it up together with a knife, or a very small slice, made for that purpose: if the dish is oval, shape the omelet oval; if round, shape the omelet round ; turn it out on a plate, then put it on a dish, and a little sauce-tourney round the edge of it; if for meagre, put no sauce ; a few oysters chopped and put in the omelet (to make a change) eat very well; as also chopped ham, or kidney of veal, or any other thine: your fancy leads to.

N.B. The slice will be found better than a knife.

An Omelet A La Bourgeoise

BREAK eight eggs into a bason; chop some parsleys green onions, or shives, pepper, and salt; put it in the eggs, beat it up well about three minutes, and break in two ounces of butter into pieces; put a little butter into a pan ; when melted, put your omelet in the pan; when done, turn it over on each side with a knife; shape it according to your dish, and turn it out, up-side-down.

Egg Fried In Paste

Boil six eggs for three minutes, put them into cold water, take off the shells (but do not break the whites), wrap the eggs up in the trimmings of puff-paste, brush them over with egg, and sprinkle a few bread crumbs over them ; have lard or clarified butter in a stewpan, a sufficient quantity for the eggs to swim when they are put in ; when the lard is hot, put the eggs in, and fry them of a nice gold colour; when done, lay them on a napkin.

Eggs, With Onions And Mushrooms

When the eggs are boiled hard, take out the yolks entire, and cut the whites in slips, with some onions and mushrooms ; fry the onions and mushrooms, throw in the whites, and turn them about a little ; pour off the fat, if there be any ; flour the onions, etc. and put to them a little of the gravy; boil them up, then put in the yolks, and add a little pepper and salt: let the whole simmer for about a minute, and serve it up.