MEAT OR FISH OMELETS.

Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a proper proportion of spices and salt; then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan.  In any case serve hot, with or without a sauce, but garnish with crisp herbs in branches, pickles, or sliced lemon.  The right proportion is one tablespoonful of meat to four eggs.  A little milk, gravy, water, or white wine, may be advantageously added to the eggs while they are being beaten.

Potted meats make admirable omelets in the above manner.

VEGETABLE OMELET.

Make a puree by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning.  The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or turnips.  Prepare some eggs by beating them very light.  Pour them into a nice hot frying pan, containing a spoonful of butter; spread the puree upon the upper side; and when perfectly hot, turn or fold the omelet together and serve.  Or cold vegetables may be merely chopped small, then tossed in a little butter, and some beaten and seasoned eggs poured over.

OMELET OF HERBS.

Parsley, thyme and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote corner of sunny France.  An omelet “jardiniere” is two tablespoonfuls of mixed parsley, onion, chives, shallots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking.  It will take a little more butter to fry it than a plain one.

CHEESE OMELET.

Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a little cheese over it before serving.

ASPARAGUS OMELET.

Boil with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the egg and mix the asparagus with them.  Make the omelet as above directed.  Omelet with parsley is made by adding a little chopped parsley.

TOMATO OMELET.  No. 1.

Peel a couple of tomatoes, which split into four pieces; remove the seeds and cut them into small dice; then fry them with a little butter until nearly done, adding salt and pepper.  Beat the eggs and mix the tomatoes with them, and make the omelet as usual.  Or stew a few tomatoes in the usual way and spread over before folding.