Omelet (Plain)

Beat up 3 or 4 eggs with 1 dessertspoonful of parsley very finely minced, and pepper and salt to taste; put a piece of butter, the size of an egg, into a frying-pan; as soon as it is melted pour in the omelet mixture, and, holding the handle of the pan with one hand, stir the omelet with the other by means of a spoon. The moment it begins to set cease stirring, but keep on shaking the pan for a minute or so; then with the spoon double up the omelet and keep shaking the pan until the under side of the omelet has become of a golden color. Turn it out on a hot dish and serve.

Omelet 1

One-half cupful sweet milk, 1 of fine bread crumbs, 2 eggs, whites and yolks beaten separately, 1/2 teaspoonful chopped sage or a whole one of parsley; pepper and salt to taste. Mix well, adding the white of egg last; melt a lump of butter in a large frying-pan, pour in your mixture, and, taking a silver knife, gently lift it away from the sides as the egg "sets." Then put in the oven until it browns on top, fold over and serve on a hot plate.

Omelet 2

The following makes a delicious omelet for four persons: Break 5 eggs, putting the whites in one dish and the yolks in another. Beat the yolks to a froth, then add a saltspoon-ful of salt, a little pepper, a heaping tablespoonful of finely chopped parsley, and 5 tablespoonfuls of cream. Beat all together for a moment and then add the whites, previously beaten to a stiff froth. Mix gently together and pour immediately into a hot spider containing a level tablespoonful of melted butter. Cook rather slowly in order not to burn the bottom before the omelet is cooked through, and when nicely browned fold half over. Place on a warm platter, and serve immediately.

Omelet (Savory)

Beat up 3 or 4 eggs with 1/2 shallot very finely minced, some parsley similarly treated, and a very small pinch of powdered sweet herbs: add pepper and salt to taste; then proceed as above.

Cheese Omelet

Beat up 3 eggs with 1 or 2 tablespoonfuls grated Parmesan cheese. Cook as above, and serve with some more grated cheese strewn over the omelet.

Tomato Omelet

Equal parts of sliced onions and tomatoes peeled and freed from pips; chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the tomatoes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it.

Mushroom Omelet

Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce (see Sauces); then use as in preceding recipe.

Fish Omelet

Beat up 3 eggs with a quantity equal in bulk to 1 egg of the remnants of any cold fish (salmon or turbot) finely shredded with a fork, a pinch of minced parsley, pepper and salt to taste.