German Omelette

Fry a quarter of a pound of bacon cut in dice. When done beat up eight eggs with some pepper and salt; add them to the bacon, and fry all together. Stir till it gets thick, and turn it into the dish you mean to serve it in very hot.

A Very Light Omelette

A quarter of a pint of cream and the yolks of six eggs beaten well together with a little cayenne and a little salt; then add a small piece of shallot and a little parsley minced very fine; mix well together; whip the whites of five eggs, and stir into the omelette till very light; melt a little butter in the frying-pan, and pour in the eggs; do them over a quick fire for five minutes. Serve it very hot, with or without a good gravy over it. This is an excellent recipe.

Omelette

Two yolks of eggs and one white, a tablespoonful of cream, a little minced parsley and shallot, and a very little nutmeg. Whisk all well together, and fry in as little butter as possible. Very good.

Omelette Aux Fines Herbes

Break six very fresh eggs into a basin; add a teaspoon-ful of salt, a quarter one of pepper, two of minced parsley, and half a one of minced onion; beat them well together. Put into a clean dry frying-pan two ounces of butter; set it on the fire, and when the butter is hot pour in the eggs. Keep mixing quickly with a spoon till it is lightly set, then tilt the pan sideways so as to let the omelette slip to the edge, which will make it of an oval shape. Let it set a minute, and turn it over on to a hot dish and serve. If you wish it to be flavoured with parmesan or gruyere cheese leave out the parsley and onions, and put two tablespoonfuls of the cheese grated to the eggs.