Omelet A La Columbia

Cut thinly sliced bacon in small squares; there should be one-half cup. Wash, pare, slice, and cut potatoes in fourth-inch cubes; there should be one cup. Fry bacon until crisp and brown, and drain. To bacon fat add potatoes and fry until delicately browned; then drain and mix with bacon dice.

Make a French omelet; fold one-half the bacon and potato with omelet, turn on a hot platter and surround with remaining bacon and potato. Garnish with parsley.

Omelette Soubise

Make a French omelet (see The Boston Cooking School Cook Book, p. 107), turn on a hot copper or fry-proof platter, pour over Onion Sauce, sprinkle with two tablespoons Parmesan cheese, and place in a hot oven and bake until cheese is melted.

Onion Sauce

Peel and finely chop one Bermuda onion and cook three minutes with two tablespoons butter, stirring constantly. Add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and let simmer three minutes; then add one egg yolk, slightly beaten and diluted with two tablespoons milk.

Japanese Lobster Omelet

Cook one teaspoon butter with one small onion, peeled and thinly sliced, five minutes. Add one stalk celery, washed, scraped, and thinly sliced crosswise, two tablespoons chicken stock, one-eighth teaspoon sugar, one teaspoon Soyou Sauce, and one-third cup lobster dice. Butter an individual omelet pan, turn in one-half the mixture add one egg, slightly beaten, spread evenly, and cook until egg is set. Turn and fold same as other omelets; repeat.

Savoyarde Omelet

1 cup potato cubes tablespoon butter teaspoon onion juice teaspoon salt Few grains pepper 1/2 cup boiled leeks.

1 tablespoon chopped parsley 3 tablespoons grated cheese.

2 tablespoons butter 5 eggs.

2/3 cup cream 1/2 teaspoon salt.

1/8 teaspoon pepper.

Wash potatoes and boil without paring until soft. Cool, pare, and cut in half-inch cubes. Put potato cubes with butter, onion juice, salt, and pepper, in small frying pan and cook until potatoes are slightly browned. Cut the white portion of leeks in thin slices crosswise, cook in boiling salted water until soft, and drain. Put two tablespoons butter in omelet pan and when melted pour in eggs, slightly beaten, to which have been added cream, salt, and pepper. As mixture cooks, prick and pick up with a fork; when about half done add prepared potatoes, leeks, and parsley, and continue the cooking until the whole is of a creamy consistency. Add cheese, place on hot part of range, that it may brown quickly underneath; fold and turn on a hot serving dish. Garnish with sprig of parsley.