Sausage Omelet

Skin three raw sausages, put them into a saucepan with one-fourth ounce of butter; set it on a hot fire for five minutes, and stir well until they are cooked. Make a plain omelet with a dozen eggs, fold over the side opposite the handle of the pan, lay the sausages in the center, fold the other side over, and serve with one-fourth pint of hot Madeira sauce poured round the omelet.

Shallot Omelet

Pour into a basin one tablespoonful of cream, several small lumps of butter, three eggs and some chopped parsley, seasoning to taste with pepper and salt; peel and chop three or four shallots, mix them with the above ingredients, and beat well. Put a lump of butter into a fryingpan and when melted pour in the omelet mixture. When set, roll the omelet round, brown it on one side, turn it onto a hot dish, pour over a little sauce or rich gravy, and serve.

Shrimp Omelet

Beat up the yolks of two eggs with one dessertspoonful each of finely-chopped onion and flour, a small quantity of mixed herbs, and a seasoning of pepper, then mix in by degrees one teacupful of milk. Beat to a stiff froth the whites of two eggs. Have ready shelled one-half pint of shrimps, turn them into a shallow baking-dish and place them in the oven for a minute or two to warm. Add the frothed white of an egg quickly to the batter, beat it lightly and pour it over the shrimps. Bake for twenty minutes, and serve hot.

Spanish Omelet

Put a finely-shred onion, one ounce of butter, a chopped green pepper, six minced mushrooms, and one large tomato cut fine, into a stewpan; add one spoonful of tomato sauce, a little salt and pepper, and cook for fifteen minutes. Make a plain omelet with twelve eggs, fold the farther side towards the center, put three-fourths of the stew inside of it, fold the other side over, turn out onto a long dish, pour the rest of the sauce round, and serve.

Tomato Omelet

Scald and skin a large tomato, chop it up and mix in a little minced shallot. Beat the yolks and whites of three eggs separately; then mix the beaten yolks with the tomato and shallot, seasoning with salt and pepper to taste. Put one and one-half ounces of butter into an omelet-pan, and when it is quite hot, add the whites of the eggs to the other mixture, turn it into the pan and cook gently for two or three minutes, stirring often. When done, place the omelet on a dish, and serve.

Truffle Omelet

Wash well three or four large truffles; put them into a saucepan with sufficient white wine or champagne to cover them nearly or quite and boil for ten minutes with the lid on the pan. Remove the saucepan to the side of the fire and keep the truffles warm in the stock for half an hour or so. Take them out, peel and chop them up very fine. Beat four eggs in a basin, add a little chopped parsley, salt and pepper, turn the omelet into a fryingpan with about one and one-half ounces of butter made hot, and cook until it is yellow. Put a portion or the whole of the cooked truffles with a little of the liquor they were stewed in, in the center of the omelet, fold it over, place it on a dish, and serve without delay.

Omelet With Fine Herbs

Break two eggs into a basin, mix in a shallot, a little each of thyme, marjoram, basil, chervil and parsley, and sprinkle in a very little pepper. Melt one ounce of butter in a pan on the fire and let the butter cover the pan, and, taking care that it does not burn, when it is at the boiling point place in the omelet and fry to a golden brown.