1121. Omelet A La Celestine

Make four omelets of three eggs each, and as thin as possible, slice them carefully on the table, lay frangipane* on, and roll them up in the form of a muff, trim the ends and place them on a dish, sprinkle them with powdered sugar, glaze and serve them.

* Made thus: Mix five spoonfuls of flour, five eggs, a pint of milk, an ounce of butter, and a pinch of salt; set on the fire, boil ten minutes, keep stirring; pour into a basin to cool. Pound eighteen sweet almonds, three bitter, twelve macaroons; add a little powdered orange-flour, and enough white sugar to sweeten; mix all together, and stir with a wooden spoon.

1122. Omelet A La Creme

Boil a pint of cream and put into it the crumb of a French roll, parsley, shalots, both shred small, a little pepper and salt, stir it over the fire till quite thick, then add half a dozen eggs, fry your omelets, observe that it will require rather more time than usual.

1123. Omelets Of Eggs, For Garnishing Or Cutting In Slips

Break your eggs and put your yolks and whites into separate pans, beat them up with a little salt and then put them again into separate earthen vessels rubbed with sweet oil, have ready a pot of boiling water over a fire, put them in closely covered, and let the omelets steam till thoroughly done.

1124. Omelet Fritters

Make two or three thin omelets, adding a little sweet basil to the usual ingredients, cut them into small pieces, and roll them into the shape of olives, when cold dip them into batter, or enclose them into puff paste, fry and serve them with fried parsley.

1125. Omelet Glacee

"Whip up some eggs, with a small quantity of salt, a little candid lemon peel, and pounded macaroons, beat them together well, and then fry them as usual; sprinkle the omelet with, sugar and serve.

1126. Omelet A La Gendarme

Make a ragout with sorrel, Parmesan cheese grated, and bread crumbs, fry two omelets in the usual manner, between which put the above ragout, place them on a dish, cut some pieces of bread, fry them, dip the edge of each into some white of egg to make them stick, set them round the omelet, over which pour a little melted butter; strew bread crumbs and Parmesan cheese on it, and colour it in the oven, or over a salamander.

1127. Omelet Au Naturel

Break eight or ten eggs into a pan, add pepper, salt, and a spoonful of cold water, beat them up with a whisk, in the mean time put some fresh butter into a frying pan, when it is quite melted, and nearly boiling, put in the eggs with a skimmer. As it is frying, take up the edges, that they may be properly done; when cooked double it, serve very hot.

1128. Onion Omelet

Cut some very white onion? into slices, give them a few turns over the fire; when nearly done, moisten them with cream, and season with salt, pepper, and nutmeg; mix this with half a dozen eggs, heat the whole up well, and fry the omelet either in oil or butter.