Slightly beaten eggs seasoned with salt and a little melted butter so as to prevent it from sticking to the pan in cooking; see that the pan is free from any sticky substance on the inside, bottom and flange; place in a little melted butter, let it get hot (not burnt), pour in a ladle of eggs, shuffle around till nearly set, then take the handle in the left hand, depress the pan, then with the right hand knock the handle near the pan,and the omelet will roll up from the furthest end, thus forming a roll with pointed ends, hold to the fire for a moment and the centre will puff up, turn on to a platter, garnish one end with a sprig of crisp cress or parsley and send the plain omelet to the table at once. I HAVE SAID POUR A LADLE OF EGGS, BECAUSE I HAVE FOUND THAT THE ORDERS ARE SERVED MORE EQUAL BY ITS USE. HAVE A LADLE MADE THAT WILL HOLD EQUAL TO THREE LIGHTLY BEATEN EGGS. ONE LADLE-FUL WILL BE FOUND THE RIGHT QUANTITY PER PERSON.

Omelet With Bacon

(Plain or with Pi-quante sauce). Cut the bacon into small dice, fry fairly well done, pour off the fat, pour in a ladle of eggs, mix and form; served with a sprig of green, or with Piquante sauce at the ends.

Omelet With Veal Kidneys

Roasted kidneys cut in dice and made hot in a little demi-glaze with chopped parsley, enclose the mixture within the omelet; serve with a Madeira sauce poured around.

Omelet With Cepes

Cut the cepes into dice, fry in butter for a few minutes, pour off the butter, add a ladle of eggs, form and serve with a little Italian sauce at the sides.

Omelet With Cheese

Mix grated cheese with the beaten eggs in proportion of one-third cheese to two-thirds eggs, form the omelet; when placed on the serving dish sprinkle a little grated cheese on top of the omelet and brown off quickly in oven or under a salamander.

Omelet With Chicken Livers

Blanch the livers, then cut in dice, fry them lightly with butter, minced shallots and mushrooms for ten minutes, season with salt, pepper and chopped parsley, enclose a spoonful within the omelet while forming; served with Hanover sauce at the sides.

Omelet With Chipped Beef

Scald, drain and mince the dried beef, mix it with the eggs, form the omelet; serve with cream sauce poured around.

Omelet With Ham

Cooked minced ham moistened with Madeira sauce enclosed within the omelet. 2. Raw minced ham with a little minced shallot and parsley fried till done, ladle of eggs poured in, formed and served. 3, Minced fried ham beaten up with the eggs, poured into the omelet pan, formed and served.

Omelet With Lamb Kidneys

Cut the kidneys into small dice and fry them with minced shallots in butter for three minutes, add a little Madeira sauce and chopped parsley, enclose a spoonful within the omelet while forming; serve with Madeira sauce poured around. 2. Stew the kidneys in a sherry wine flavored brown sauce, season well with red pepper or a minced red pepper; when done, strain the sauce on to some unsweetened apple sauce passed through a fine sieve; into the beaten eggs put some finely chopped green mint, enclose a spoonful of kidneys within the omelet while forming; serve with plenty of the sauce poured around.