1129. Onion Omelet

Take two or three good sized onions, cut them into slices, and fry them in butter, when they are done add the yolks of two eggs, and a little chopped parsley, fry two small omelets, on which lay the onions, with two or three anchovies cut in slices, roll them up length-ways,,fry some pieces of crumb, cut the omelets to the shape and size of these, and place them thereon, pour melted butter, and strew bread crumbs, and grated Parmesan cheese over them, and colour it in the oven.

1130. Omelet Souffle

Break six eggs, separate the whites from the yolks; to the latter, put four dessert-spoonfuls of powdered sugar, and the rind of a lemon, chopped exceedingly small, mix them well, whip the whites as if for biscuits, and add them to the rest, put a quarter of a pound of butter into a frying pan over a brisk fire, as soon as it is completely melted, pour in the above, stir it up, that the butter may be thoroughly incorporated with the omelet, and when that is the case strain it into a buttered dish, which place on hot ashes, strew powdered sugar over, and colour the top carefully with a salamander.

1131. Omelet Souffle In A Mould

Break six fine eggs, separate the whites and yolks, put to the latter three spoonfuls of powdered sugar, four crushed macaroons, a spoonful of potato flour, a little crisped orange flower in powder, stir them together well, whip the whites to a froth, mix them with the yolks, and pour the whole into a buttered mould, but do not fill it, set it in a moderate oven the same as for biscuits, when done, turn it out on a dish, and serve it. This omelet should be of a clear colour, and shake like a jelly.

1132. Omelet Stuffed

Make your omelet as au naturel, but before you turn the ends over lay over it a farce of sorrel, double the omelet, before you take it from the pan, so that none of the farce may be seen, and cement the edges with white of eggs; serve it very hot.

Any "other sort of farce may be applied in the same manner.

1133. Savory Omelet

Break six eggs in a basin, a little chopped parsley and shalots, a little chopped ham and mushrooms, a few grains of any kind of dried sifted sweetherbs, and half a gill of cream, or a little good white sauce, pepper and salt; put in your omelet-pan two ounces of butter to get quite hot, add to your omelet about eight pieces of butter broken as small as a nut, beat all well together, put it into your very hot butter, keeping frequently forcing your knife in various parts to the bottom of the pan, when all is nearly dried up shake it and empty it on your dish half turned over; either send up a good sauce, as may be preferred, or garnish it dry and send it on a napkin.

1134. A Simple And Plain Sweet Omelet

Break up six eggs in a basin, a few grains of salt, a grating of a lemon, a piece of eitron, orange, and lemon peel chopped fine, a gill of cream, some pounded sugar, a little orange flower water, a few grains of grated nutmeg; fry it as other omelets, trim it and roll it up; if approved of, put apricot jam in it, dish it upon a napkin.