Omelet With Calf's Head

Useful to use up the remains of entree "Calf's head, turtle style". Cut the meat small, enclose within the omelet; served with more of the garnish at the sides.

Omelet With Capon

Cold capon cut in dice and moistened with Veloute sauce, enclosed within the omelet; served with Supreme sauce at the sides.

Omelet With Calf's Brains

Scalded and trimmed calf's brains cut in dice and moistened with Hollandaise sauce, enclosed within the omelet; served with some Hollandaise sauce at the sides.

Omelet With Turkey Livers

Braised turkey livers cut in scallops and moistened with fine herbs sauce, enclosed within the omelet; served with more of the sauce at the sides.

Omelet With Anchovies

Filleted anchovies cut in shreds, moistened with Aurora or Genevoise sauces, enclosed within the omelet; served with the sauce used at the sides, the top of the omelet to be garnished with strips of the anchovies in lattice work form.

Omelet With Foiegras

Foie-gras cut in dice with a little chopped truffle peelings, moistened with Madeira sauce, enclosed within the omelet; served with Madeira sauce at the sides, the top of the omelet to be decorated with a slice each of foie-gras and truffle.

Omelet Chipolata

A spoonful of chipo-lata garnish (see garnishes), enclosed within the omelet; served with Madeira sauce at the sides, the ends of the omelet to be garnished with Parisienne potatoes.

Omelet With Jelly

With the omelet mixture add a spoonful of cream and a very little sugar; before starting to roll the omelet, spread with jelly, then roll it up; when turned on the serving dish, dust with powdered sugar, mark the top in lattice work style with a red hot wire, place a little more jelly at the sides and serve.

Omelet With Meringue

Little cream and sugar mixed with the beaten eggs, before rolling, spread with jam, then form; when on the serving dish, spread with meringue, decorate the meringue with point of knife, place in oven till of a delicate fawn color and serve at once.

Omelet With Custard Cream

Little cream and sugar mixed with the beaten eggs, a spoonful of rich custard cream enclosed within the omelet, turned on to the serving dish; served with a little apricot puree at the sides.

Omelet With Marmalade

Little cream and sugar mixed with the beaten eggs; before rolling, spread with fruit marmalade, form, place on serving dish, dust with powdered sugar, then place in hot oven to glaze, or glaze with a salamander.

Omelet With Rum

Little cream and sugar mixed with the beaten eggs, omelet formed, turned on to the serving dish, dusted with powdered sugar, marked with a red hot wire, rum made warm and poured around the omelet; then set on fire, either at the entrance to the dining room or on the table at the request of the guest.

Omelet Souffle

One teaspoonful of sugar to each egg, yolks and whites whipped separately, the sugar and a teaspoonful of cream with the yolks, then all stirred together, poured into oval dish or pan, baked partly on top of the range, then finished in oven; when nicely puffed, dust with powdered sugar, and glaze with a salamander; the omelet mixture may be flavored with most any liqueur or cordial.