3 eggs 1-3 tablespns. water 1/2 teaspn. salt
Beat. Have butter or oil in pan to well cover the bottom. Heat hot, but not to smoking or brownness. Turn the eggs in and with a spatula (or a thin bladed knife) lift the set portions, allowing the liquid part to run underneath. When all is set, jelly-like, not hard, roll quickly from one side into the form, as one writer says, of an "oval cushion." Hold omelet for a moment over the fire to take a delicate cream color underneath. Turn on to a hot platter, the under side up, garnish and serve.
Season asparagus tips with butter and salt; lay between folds of omelet and on the top, or, pile at one side of the omelet. The butter may be omitted and a rich cream or egg cream sauce poured over the tips and around the omelet.
Heat, do not boil cream and sugar; add banana cut into small dice; cover omelet (which has had a little sugar beaten with the eggs), fold, serve with wafers. Do not heat the cream after adding the banana.
Use 1-1 1/2 tablespn. nicely seasoned, rather dry stewed corn (no water) for each egg. Mix well and cook as plain omelet. Use 1 tablespn. grated fresh corn for each egg. Creamed dried corn may be used.
Finely-chopped fresh thyme, tarragon and chives; or, parsley, thyme and marjoram, beaten with the eggs. Lemon butter sauce may be spread over the omelet after it is on the platter.
Serve with Sauce Imperial.
Spread with jelly before folding; or garnish with spoonfuls; or unmold a small flat mold of jelly beside the omelet on the platter and serve with it. Garnish with geranium or spinach leaves.
Spread or garnish with Improved Mayonnaise dressing.
Cook mushrooms, fresh, in their own juices, in a double boiler with butter and salt. Cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms. Pour the liquid around. Chopped mushrooms may be used on the inside if prepared in the same way.
Another-Broil the mushrooms, pour melted butter over and use in the same way as above.
Add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts.
Add grated or finely-sliced onion and chopped parsley to egg mixture. Cook omelet very soft. Or, simmer sliced onions in oil till tender (not brown), add egg mixture and cook. Or, simmer onions in oil, drain oil into omelet pan, cook omelet and cover with onions before folding.
Simmer onions in oil, add a little drained, stewed tomato and salt, heat and serve around omelet.
Cover omelet with stewed oyster plant in slices with a little of the liquor seasoned with butter, cream or cream sauce, before folding.
Chopped parsley in omelet mixture and omelet served with parsley butter.
Same as oyster plant omelet. The dried chick peas, cooked and richly seasoned as on p. 194, make a delightful accompaniment.
1 tablespn. of mashed peas and 1/2 tablespn. of water to each egg. Salt.
Prunes stewed in a small quantity of water so that the syrup is rich; pitted, quartered and folded into omelet.
Drain stewed tomatoes, season well with butter and salt, or salt only. Serve in and around omelet. Or, thick tomato pulp may be added to the egg mixture. Serve omelet plain or with cream sauce.
Lay strips of trumese salad entree on half of omelet; fold, turn on to platter, pour dressing around; garnish with parsley or spinach leaves.
Put hot creamed vegetables-asparagus, peas, peas and carrot, or any preferred, in bottom of pudding dish. Cover with omelet mixture, bake in moderate oven till eggs are just creamy and delicately browned; serve at once.
Mix beaten yolks with 1/3 less water than for the puff omelet; cook until delicately jellied, spread stiffly-beaten whites near the edge of half the omelet; set on top grate of oven to warm. Fold and serve at once. Omelet may be dotted with jelly before putting the whites on. Half the beaten whites may be mixed with yolks as in puff omelets.
Use grape juice instead of water in puff omelet. Fold and dust with powdered sugar.
2 teaspns. steamed nut butter 1 1/2 tablespn. water 2 eggs
Mix nut butter, water, yolks and a little salt; add stiffly-beaten whites and cook as puff omelet. 1 1/2 tablespn. of cooked cream of raw nut butter may be used if more convenient.
1 teaspn. almond butter and 1/2 tablespn. water to each egg; combine and cook as above.