Parmesan Omelette

Beat up 3 eggs, with pepper and salt to taste, and a tablespoonful of Parmesan cheese grated. Put a piece of butter the size of an egg into an omelet pan. As soon as it is melted pour in the eggs, etc., and holding the handle of the pan with one hand, stir the omelet with the other by means of a flat spoon. The moment the omelet begins to set, cease stirring, but keep shaking the pan for a moment or so, and then with the spoon double up the omelet; keep on shaking the pan until the underside is of a good colour. Turn on a hot dish, coloured side uppermost, and serve quickly.

Meat Omelette

A very small piece of cold steak will make, with 3 eggs, a meat omelette which will be sufficient for four persons. The meat must be carefully trimmed of all stringy portions, and chopped very fine. Crumb a slice of bread into a teacup, and fill it with milk. Beat the yolks and whites of the eggs separately; add to the yolks the soaked crumbs, then the whites; season the meat well with salt and pepper; put a good lump of butter in the pan, and fry a light brown as with other omelettes.

Potted Eggs

The yolks of 3 eggs boiled hard, 1 oz. of butter, 1 tablespoonful of anchovy sauce. Mix together, braid it well; flavour to taste with nutmeg, cayenne, and pepper.

Egg Balls For Soups

Procure some hard-boiled yolks of eggs, then moisten with some raw yolk, till you can roll the mixture into a ball. Roll up into balls the size of small marbles, dip into flour, and throw into boiling water till set, then drain and throw them into the soup before serving. Some chopped parsley can be mixed with the egg.

Poached Eggs (French)

Put into a saucepan some minced ham, butter, a little stock, the juice of a lemon, and bind all with a little flour; add salt and pepper to taste; when the mixture is on the boil, and just before serving, break the eggs into it, taking care not to break the yolks Serve on buttered toast.