A guide to modern cookery

in a bowl with a small pinch of salt and a tablespoonful of very thick cream. Add thereto the three whites, whisked to a stiff froth, and pour this preparation into a wide omelet-pan containing one oz. of very hot butter. _Sauté_ the omelet, tossing it very quickly, and taking care to turn the outside edges of the preparation constantly towards the centre; when the whole mass seems uniformly set, roll the omelet up quickly, and dish it. This omelet should be sent to the table immediately. 510a—OMELET WITH MOUSSERONS Mince two oz. of very fresh _mousserons_; toss them in butter in the omelet-pan; add thereto the eggs mixed with a pinch of chopped parsley; make the omelet, dish it, and surround it with a thread of half-glaze. 511—OMELET A LA NANTUA Add to the omelet six little crayfishes’ tails, each of which must be cut into three, and the whole mixed with a little Nantua sauce. Put two fine crayfishes’ tails on the omelet, making them touch at their thicker ends, and surround with a thread of Nantua sauce. 512—OMELET PARMENTIER Add a pinch of chopped parsley to the eggs, and, when about to pour the latter into the omelet-pan, add two tablespoonfuls of potato cut into dice, seasoned, _sautéd_ in butter, and very hot. Make the omelet in the usual way. 513—OMELET A LA PAYSANNE Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes _sautéd_ in butter, one-half tablespoonful of _ciseled_ sorrel stewed in butter, and a pinch of _concassed_ chervil. Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish. 514—OMELET WITH ASPARAGUS-TOPS Add one and one-half tablespoonfuls of blanched asparagus-tops, stewed in butter, to the omelet. Having dished the omelet, open it along the middle, and lay a nice little faggot of asparagus-tops in the interspace. 515—OMELET A LA PROVENÇALE Rub the bottom of the omelet-pan lightly with a clove