(2891). Omelet, German Style (Omelette A L'Allemande)

Dilute two tablespoonfuls of flour in a bowl with two whole eggs, one yolk and a gill of cream, salt, pepper and nutmeg; strain through a fine wire sieve and then add finely cut-up chives. Put four ounces of clarified butter in a pan to heat, pour in the preparation, spreading it over the entire surface of the pan; prick the omelet as fast as it swells up, and turn it over when of a fine color; add a little more butter and brown nicely on the other side before serving. With this quantity several omelets can be obtained.

(2892). Green Omelet With Fine Herbs, Spinach, Or With Sorrel Crusts (Omelette Verte Aux Fines Herbes Aux Croutes D'Epinards Ou D'Oseille)

Chop up parsley leaves, chervil, tarragon and clean sorrel leaves, put them into a saucer and mix in some finely shredded chives. Break eight eggs in a bowl, mix with them the chopped herbs, season and beat; melt some butter in an omelet pan, pour in the eggs and stir with a fork to thicken; as soon as the omelet detaches from the pan fold over and turn it out on a long dish; moisten the top with a brush dipped in maitre-d'hotel butter (No. 581) and surround with some hollowed-out bread-crusts filled in with a fine puree of spinach (No. 729); glaze these over also.

With Sorrel

Chop up a full handful of sorrel leaves, free of stalks; after having them well washed and cleansed, fry in butter and mix with beaten eggs. Make an omelet the same as the above and serve without any garnishing.

(2893). Ham And Green Pea Omelet (Omelette Au Jambon Et Aux Petits Pois)

Make an omelet with three eggs the same as a parsley omelet (No. 2903), only suppressing the parsley; when done, and before folding it, put in two tablespoonfuls of lean cooked ham cut in three-sixteenths inch squares, or else only one spoonful and one of green peas cooked English style (No. 2742).

(2894). Havanese Omelet (Omelette Havanaise)

Chop up some chicken livers and mushrooms; fry the livers in butter, add the mushrooms and moisten with port wine and espagnole sauce (No. 414), then reduce. Cut some peeled tomatoes in two, press to extract the juice and fry them in oil, also sweet Spanish peppers. Fill the inside of an omelet with the tomatoes, the chopped liver, the sweet peppers and the mushrooms; finish the same as the Argentine (No. 2878). Surround the omelet with the peppers and pour over a little thin Colbert sauce (No. 451).

(2895). Smoked Herring Omelet (Omelette Aux Harengs Saurs)

Pour three ounces of partly melted butter in a vessel, beat it up with a spoon, mixing in with it four egg-yolks, one after the other. When the preparation becomes frothy, add to it two small spoonfuls of flour, salt, pepper, nutmeg, and lastly three stiffly beaten egg-whites. Mix into this paste the fillets of four smoked herrings heated in the steam of boiling water until the skin is sufficiently softened to remove, then cut them into large dice, suppressing all the bones. Butter the bottom of a large frying pan with melted butter put on with a brush, and when hot pour in the preparation; cook the omelet in a slack oven, pricking it several times with a fork; brush the top with butter and slide it on a dish.