(2902). Omelet With Caviare A La Stoeckel (Omelette Au' Caviar A La Stoeckel)

Dilute some caviare gradually with cream bechamel (No. 411) and with it fill a chopped parsley omelet (No. 2903). Blanch a few cucumbers cut the shape of cloves of garlic, cook in white broth (No. 194a) and have them so that when done the liquid has fallen to a glaze; remoisten with sour cream sauce; place these cucumbers around the omelet.

(2903). Parsley Omelet (Omelette Au Persil)

Parsley omelet is frequently confounded with fine herb omelet. Use only eggs, seasoning and chopped parsley. Chop up some very green fresh parsley, put it into the corner of a napkin and dip this in several waters: remove the cloth at once and squeeze out all the moisture. Break eight eggs into a vessel, add the parsley, also pepper and salt. Melt some butter in a pan, pour in the beaten eggs and set it on the open fire; move the pan rapidly with tin-left hand, using a stew-spoon in the right hand. When the omelet is done fold it on both ends, turn it over on to a dish and shape it prettily.

(2904). Physiological Omelet (Omelette Physiologique)

Blanch some oysters or mussels in their own liquor; drain and cut into pieces, removing the feet from the mussels and the muscles from the oysters; add as much marinated tuna fish and as much fresh smoked herring meat and carp milt cut in three-eighths of an inch dice. Fry some shallots in butter, add the oysters, milt, herring and tuna fish, all cut in three-eighths of an inch squares, also parsley, chives, chopped mushrooms, salt, pepper, nutmeg and lemon juice. Fill an omelet with this preparation, the same as an Argentine (No. 2878,), and pour around a rather thin cream bechamel (No. 411).

(2905). Sausage Omelet (Omelette Anx Saucisses)

Sausage omelets can be made with Lubeck, Frankfort or fresh sausages. For the unsmoked ones, first broil them, then take off the skins and cut them up into small pieces. For Lubeck sausages, fry (hem in a pan, then cut them up. Plunge Frankfort sausages into boiling water, peel off the skin and divide the meats into small bits. Mix either of this with the uncooked omelet and finish the same as a parsley omelet (No. 2903).

(2906). Shrimp Omelet (Omelette Aux Crevettes)

Cut each shrimp in quarter-inch squares and mingle with an allemande sauce (No. 407) well buttered with lobster butter (No 580); season, adding lemon juice, and just when ready to serve fill the omelet with the same and finish as for an Argentine omelet (No. 2878); pour the sauce around. The shrimps may be replaced by lobster or hard-shell crab meat.

(2907). Spanish Omelet (Omelette A L'Espagnolel)

This is to be prepared with a tablespoonful of chopped onion, as much peeled and cut-up green pepper, half a crushed clove of garlic and one peeled tomato cut across in two, pressed and divided into quarter-inch squares; fry the onion, garlic and the pepper colorless in oil, add the tomatoes and cover the saucepan; let simmer for fifteen minutes, seasoning with salt and pepper. Break six eggs in a bowl, beat well, season and mix in a third part of the preparation. Make a mellow omelet, fill the center with the solid remaining part and pour the sauce around the whole. Instead of mixing the tomato preparation with the eggs the omelet can be filled with it when made. Pour around a little half-glaze sauce (No. 413).

(2908). Truffle Omelet (Omelette Aux Truffes)

Mince some cooked peeled truffles and put them in a sautoir to mingle with either allemande sauce (No. 407) or else half-glaze sauce (No. 413) with Madeira. Fill the inside of an omelet with these truffles and pour the sauce around.