This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Eggs slightly beaten, cooked like a pancake in a frying pan, rolled or half turned. There is an important little secret in making these delicacies. A very clean frying pan is of course indispensable,and after having placed about an ounce of fresh butter to melt in the frying-pan, the oiled butter should be poured into the omelette mixture, and thoroughly whisked into it. This will not only prevent the omelet sticking to the pan, but will give it arichness not otherwise obtainale.
Specialty. "Well, now, try this: Stew the kidneys, add seasoning, a pinch of cayenne (or, better still, a small whole capsicum-pod), and an apple or two. When done, strain off; chop the kidneys fine; make a savory omelette; rub the apples through a tammy, and add them to the gravy; thicken it, and put it in the bottom of a scalding-hot dish; place the kidneys in the omelette, and let the latter almost float in the gravy, (or sauce) and serve. Ye gods! what a feast!"
" Before an English cook would have fairly smashed her eggs, a French chef has whisked them, tossed in a pinch of salt and chopped parsley, shaken all over a roaring coke fire as if he was seized with sudden frenzy, and plumped his omelet into a dish cooked to a turn. The Granville Hotel has a chef who is great at that triumph of the art culinary - an omelet. Especially does he excel with shrimp and truffle omelets".
Omelet with chopped olives and brown sauce.
Cheese omelet. Omelette au Jambon Ham omelet.