Omelette With Artichoke Bottoms

Finely mince four small cooked artichoke bottoms, season them, and slightly color them in butter. Add the beaten and seasoned eggs, and make the omelette in the usual way.

Omelette a la Lyonnaise. Take an onion and cook it with butter in an omelette-pan, but not to color. Add the eggs with which a pinch of chopped parsley has been mixed, and make the omelette in the usual way.

Omelette Mousseuse

Beat the yolks of four eggs in a bowl with a small pinch of salt and pepper, and a tablespoonful of thick cream. Add thereto one tablespoonful of chopped parsley, the four whites, whisked to a stiff froth, and pour this preparation into a wide omelette-pan containing two ounces of very hot butter. Saute the omelette, tossing it very quickly and taking care to turn the outside edges of the preparation constantly towards the center; when the whole mass seems uniformly set, roll the omelette up quickly, and serve at once.

Omelette Parmentier

Add a pinch of chopped parsley to four eggs, and when about to pour the latter into the omelette-pan, add two tablespoonfuls of potato cut into dice, seasoned, sauted in butter beforehand, and very hot. Make the omelette in the usual way.

Omelette à La Paysanne

Fry with butter, in the omelette-pan, two ounces of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sauted in butter, one-half tablespoonful of chopped parsley, and a pinch of crushed chervil.

Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelette after the manner of a pancake, tilt it immediately on to a dish and serve quickly.

Omelette With Asparagus-Tops

Add one and one-half tablespoonfuls of blanched asparagus-tops, stewed in butter, to the omelette. Dish up the omelette, with the middle open, and a nice little faggot of asparagus-tops in the interspace. Serve at once.

Omelette à La Provengale

Rub the bottom of the omelette-pan lightly with shallots or onions; put two tablespoonfuls of oil or clarified butter into the utensil, and heat until it smokes.

Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of concassed parsley. Cook quickly, tossing the white, and add it to the beaten and seasoned eggs. Make the omelette in the usual way.

Omelette With Kidneys

Add to the omelette a tablespoonful of calves' or sheep's kidney, cut into dice, seasoned with salt and pepper, sauted quickly in butter, and one tablespoonful of brown sauce. Having dished the omelette divide down the middle, lay some kidney-dice therein and surround with a thread of good sauce.

Omelette a la Rossini. Add to the eggs one dessertspoonful of cooked foie-gras and as much truffle, cut into small dice. Having dished the omelette, place in the middle thereof a small piece of heated foie-gras and six slices of truffle on either side of the latter. Surround it with a thread of brown sauce flavored with truffle essence.

Omelette With Truffles

Add to the omelette one tablespoonful of truffles, cut into dice. Make the omelette, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of brown sauce.