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A FINE RECEIPT FOR A SAVOURY OMELETTE.

Break four eggs, beat them up till thin enough to pass through a hair sieve, then beat them up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well.  Dissolve in it a piece of butter, about an ounce and a half, pour in the egg, and as soon as it rises and is firm, slide it on to a warm plate and fold it over; it should only be fried on one side, and finely minced herbs should be sprinkled over the unfried side with pepper and salt.  A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have.

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CHORISA OMELETTE.

Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced chorisa; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the chorisa.

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RAMAKINS.

Mix together three eggs, one ounce of warmed butter, and two of fine cheese grated, and bake in small patty pans.

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RISSOLES.

Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin.  They may be made into balls or small triangular turnovers, or into long narrow ribbons; the edges must be pressed together, that they may not burst in frying.  They form a pretty dish.

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CROQUETTES.

Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushrooms when the croquettes are made of fish.  Form the mixture into balls or oval shapes the size of small eggs; dip them into beaten eggs, thickly sprinkle with bread crumbs or pounded vermicelli, and fry of a handsome brown.

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CASSEROLE AU RIZ.

Boil some rice till quite tender, make it into a firm paste with one egg and a couple of tablespoons of strong gravy; then line the inside of a mould with the paste of sufficient thickness to turn out without breaking.  Some cooks fill the mould instead of lining it only, and scoop away the centre.  After it is turned out the rice must stand till cold, before it is removed from the mould; then fill the rice with friccassee of fowl and sweetbread, with a rich white sauce, and place it in the oven to become hot and brown.  The mould used for a casserole is oval and fluted, and resembles a cake mould.  It is as well to observe, it cannot be made in a jelly mould.

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A FONDU.