A guide to modern cookery

of garlic; put two tablespoonfuls of oil into the utensil, and heat it until it smokes. Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of _concassed_ parsley. Cook it quickly, tossing it the while, and add it to the beaten and seasoned eggs. Make the omelet in the usual way. N.B.—The nature of this preparation demands the use of oil in treating the tomato, but, failing oil, clarified butter may be used. 516—OMELET WITH KIDNEYS Add to the omelet a tablespoonful of calf’s or sheep’s kidney, cut into dice, seasoned with salt and pepper, _sautéd_ quickly in butter, and cohered by means of half-glaze. Having dished the omelet, divide it down the middle, lay some reserved kidney-dice in the interspace, and surround with a thread of half-glaze. 517—OMELET A LA ROSSINI Add to the beaten and seasoned eggs one dessertspoonful of cooked foie gras and as much truffle, cut into small dice. Having dished the omelet, place in the middle thereof a small rectangular piece of heated foie gras, and two slices of truffle on either side of the latter. Surround it with a thread of half-glaze flavoured with truffle essence. 518—OMELET WITH TRUFFLES Add to the omelet one tablespoonful of truffles, cut into dice. Make the omelet, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of melted meat-glaze. 519—HOT LAPWINGS’ AND PLOVERS’ EGGS _Note._—In the chapter on hors-d’œuvres, where recipes were given which deal with lapwings’ eggs, I made a few remarks relative to their freshness, and indicated the procedure for boiling them soft and hard. 520—SCRAMBLED LAPWINGS’ EGGS Proceed as for ordinary scrambled eggs, all the recipes given for the latter being perfectly applicable to lapwings’ eggs. They require, however, very great care in their preparation, and it should be borne in mind that one ordinary hen’s egg is equal to about three lapwings’ eggs. 521—LAPWINGS’ EGGS A LA DANOISE Poach the eggs as directed in the recipe dealing with the process, and dish them up in