(2896). Hunter's Omelet (Omelette Au Chasseur)

Mince some cepes finely; fry them in oil over a hot fire with a little garlic, salt and pepper; add these to an omelet prepared as follows: Fry a little bread-crumbs or small croutons in butter, mix them into beaten eggs seasoned with salt and pepper and make the omelet as explained for parsley omelet (No. 2903). Fill the omelet with the cepes. Pour a hunter's sauce < No. 480) around when dressed.

(2897). Kidney Omelet (Omelette Aux Rognons)

Use either veal or mutton kidneys; cut them up small, saute in butter over a brisk fire, drain and put them back into the pan with half-glaze sauce (No. 413) and white wine; take out the kidneys, reduce the sauce, butter it and replace the kidneys to warm up again, then fill the inside of an omelet with the preparation, and finish it as the Argentine (No. 2878), pouring the sauce around just when ready to serve.

(2898). Omelet A La Andrews (Omelette A La Andrews)

Have a chicken hash prepared as for No. 2292; with it fill a slightly cooked omelet prepared the same as an Argentine (No. 2878); invert it on a dish that may be placed in the oven. Roll some noodle paste (No. 142) out very thin; allow it to dry a little in the air. roll it on itself to facilitate mincing it finely, then boil in salted water, drain and replace it in the saucepan with milk, white pepper, salt, nutmeg and butter; let simmer for twenty minutes so that nearly all the milk is absorbed, then cover the omelet with these noodles, bestrew with bread-crumbs and parmesan cheese, sprinkle butter over and let brown in a hot oven; pour around a little bigarde sauce (No. 435).

(2899). Mushroom Or Sweetbread Omelet (Omelette Aux Champignons Ou Aux Risde Veaa)

Cut up some mushrooms or cooked sweetbreads and place them in a sautoir with allemande sauce (No. 407), season, fill an omelet with either the mushrooms or the sweetbreads and finish by pouring the sauce around.

(2900). Onion And Ham Omelet (Omelette Aux Oignons Et Au Jambon)

Mince finely four ounces of white onions (new ones if in season); fry them slowly in butter or oil, stirring until they become tender and lightly colored, then add two ounces of cooked lean ham cut in one-eighth inch squares: drain off the whole. Break eight eggs in a bowl, season with salt, pepper and a little sugar; beat them up well and run through a colander, then add the onion, the ham and some chopped parsley. Heat a little butter in a pan, pour the eggs in and make the omelet over a hot fire without ceasing to stir, keeping it mellow; fold over and turn it with one stroke on a long dish; decorate with strings of tomato sauce (No. 549) put on with a brush.

(2901). Oyster Omelet (Omelette Aux Huitres)

Blanch raw oysters in their own liquor; drain and roll in veloute sauce (No. 415) or bechamel sauce (No. 409) reduced with the oyster liquor, thickening with raw egg-yolks; dilute with a little cream and fresh butter and finish the same as an Argentine omelet (No. 2878).