Omelet With Parsley

Mix some finely chopped parsley, pepper and salt with the beaten eggs, form and serve.

Omelet With Tomatoes

Stew fresh or canned tomatoes with a little butter, sugar, salt and pepper to a thick pulp, enclose within the omelet, pour tomato sauce around,

Omelet With Tomatoed Rice

Take some boiled rice, and moisten ii with reduced tomato sauce, enclose within the omelet, and pour tomato sauce around,

Omelet With Oysters

Scald the oysters, cut them in quarters, put them into a rich oyster sauce, enclose a spoonful within the omelet; when on the serving dish place three whole scalded oysters on top of the omelet, pour some oyster sauce over all, and sprinkle with parsley dust.

Omelet With French Peas

Simmer some French peas in reduced Veloute sauce till thick; place a spoonful within the omelet and a spoonful at each end of the omelet on the serving dish, with cream sauce poured around.

Omelet With Egg Plant

Cut the egg plant into dice, fry it in butter; when done add a little meat glaze, enclose within the omelet and pour some brown sauce around.

Omelet With Spinach

Beat some puree of spinach with the eggs, season with salt and pepper, form and serve.

Omelet With Spring Vegetables

Cut a jardiniere or macedoine of vegetables (or use canned macedoine), boil till tender,drain, moisten with a little demi-glaze or Supreme sauce, enclose within the omelet, and decorate the top of the omelet with the vegetables, pour some of the sauce used around.

Omelet With Asparagus Points

Take cooked asparagus points, make them hot in Allemande sauce, enclose within the omelet and pour some of the sauce around.

Omelet With Olives

Take the olives, stone them, slice them into four slices, make them hot in Madeira sauce, enclose within the omelet, decorate the top of the omelet with slices of olives, and pour some Soubise sauce around.

Omelet With Minced Chicken

Take minced cooked chicken, moisten it with Veloute sauce, make hot, enclose within the omelet, serve with Veloute sauce poured around.

Creole Omelet

Chopped green peppers, onions, garlic, okras and a little boiled rice, made hot in thick tomato sauce, enclosed within the omelet, and spoonfuls served at ends of the omelet on the dish.