(2884). Chicken Liver Omelet (Omelette Aux Foies De Volaille')

Cut some chicken livers in three-eighths of an inch squares: saute them in butter, dilute with a little Madeira wine and half-glaze (No. 400); fill the inside of the omelet with this, and finish the same as Argentine (No. 2878), pouring the sauce around.

(2885). Clam Omelet - Hard And Soft (Omelette Aux Lucines Molles Et Dures)

Blanch small clams; remove the hard parts and mix in well-buttered allemaude sauce (No. 407); fill the inside of an Argentine omelet with this, and pour what remains of the sauce around.

(2886). Cream Omelet - Plain (Omelette Nature A La Creme)

Break seven or eight eggs in a vessel, season and beat lightly, mixing in a few small pieces of butter and two spoonfuls of raw cream. Melt some fresh butter in an omelet pan, pour in the eggs, stir quickly with a large spoon and thicken properly, keeping the omelet mellow; when it detaches from the bottom bring it forward to roll over; turn it rapidly on a long dish and form it prettily, shaping the ends under so as to have them pointed; brush the surface with melted butter and throw over some chopped parsley.

(2887). Desjardins Omelet (Omelette A La Desjardins)

Fry in oil (for three eggs) one peeled tomato cut across in two, pressed and divided in small three-eighth inch squares, half as much minced fresh mushrooms, a little onion cut in squares and fried in butter, olives cut in eight pieces, salt, cayenne, nutmeg, chopped parsley and meat-glaze (No. 402). With this preparation fill the inside of a parsley omelet (No. 2903); decorate the top with thin anchovy fillets to imitate lozenges; fill each one of these through a cornet with solid tomatoed bearnaise sauce (No. 433), and on each point set a little bit of chopped parsley; pour around a half-glaze sauce (No. 413), finished with lemon juice and plenty of butter.

(2888). Duxelle Or Cooked Fine Herb Omelet (Omelette A La Duxelle Ou Aux Fines Herbes Cuites)

, Chop up some onions and shallots very small; fry them in a little grated fat pork or butter, put in some finely chopped fresh mushrooms, and when these have evaporated their moisture add some chopped parsley and two spoonfuls of chopped truffles, mixing in a little veloute sauce (No. 415). Prepare the omelet the same as the parsley and fill it with the preparation; surround each side with hollow half-round-shaped crusts (No. 52) to be filled with tomato puree (No. 730).

(2889). Fine Herb Omelet-Raw (Omelette Aux Fines Herbes Crues)

Chop or cut finely some line herbs, such as parsley, chervil, tarragon and chives; mix them in with the eggs, and finish the same as the parsley omelet, or either of these herbs may be used separately in making a chervil, tarragon or chive omelet.

(2890). Frog Omelet (Omelette Aux Grenoui'Lles)

Saute some large frogs in butter, bone and lay the meats in a sautoir. adding well-buttered allemande sauce (No. 407) and soubise sauce (No. 543), half of each. Fill and finish an omelet the same as the parsley omelet (No. 2903), and pour around half supreme sauce (No. 547) and half soubise sauce, keeping it rather thin.