Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

then cook and serve them as directed. This also makes an excellent dish for breakfast, especially if made with fresh mushrooms. _With Sorrel._--Make an omelet _au naturel_ or _Célestine_, and serve it on a _purée_ of sorrel. The same may be served on a _purée_ of tomatoes or onions. _With Lobster._--Cut two ounces of boiled lobster in small dice, mix it well with beaten eggs, and cook and serve as directed. _With Sugar._--Mix well the yolks of eight eggs with two ounces of fine white sugar and a pinch of salt, and beat well the whites; then mix well yolks, whites, and the rind of half a lemon, having the latter chopped very fine. Put four ounces of butter in a frying-pan, and set it on the fire; when melted, pour the eggs in, and toss and stir as directed. Then dust a dish with fine white sugar, put the omelet on, then dust again the upper side with the same; have ready a red-hot shovel, or any other flat piece of iron, pass it over the top of the omelet, so as to color it while melting the sugar, and serve warm. The whole process must be performed quickly. The sugar may be beaten with the eggs whole; both ways are good; it is only a question of taste. _With Rum._--Make an omelet with sugar as above, and when on the table, pour a gill or so of rum on it, set fire to it, and let it burn as long as it can, taking slowly but continually with a silver spoon the rum from the sides, and pouring it on the middle while it is burning, and until it dies out by itself; then eat immediately. _With Truffles._--Slice four ounces of truffles, beat them with six eggs, a little milk, and a little salt and pepper. Put in a frying-pan four ounces of butter, and set it on a good fire; when melted, pour the eggs in, toss almost continually till done, and serve as directed for omelets. _With Ham._--Cut four ounces of ham in small dice, and