The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a stewpan, then make an omelette as before, and when ready to turn upon your dish put some of the sauce in the centre; glaze the omelette, pour the remainder of the sauce round, and serve. No. 1125. _Omelette aux Huîtres._ Put half a pint of good oyster sauce (No. 69) in a stewpan, let it be well seasoned, reduce it one third, add twelve or sixteen blanched oysters, let boil up, then stir in a liaison of one yolk of egg mixed with a tablespoonful of cream; do not let it boil; when it thickens have an omelette as in the last; pour the sauce over, glaze, and serve. No. 1126. _Omelette aux filets de Soles._ Put half a pint of good thick oyster sauce in a stewpan upon the fire; you have previously filleted a middling-sized sole, cut each fillet into six or eight small pieces, and when the sauce boils throw them in, boil three minutes, finish the sauce with a liaison, and proceed as in the last. No. 1127. _Omelettes aux Moules._ Proceed exactly as for omelette aux huîtres, but using muscles and sauce (see No. 70) instead of oysters. No. 1128. _Omelette de Homard._ Make about half a pint of nice red lobster sauce (No. 68), into which put the flesh of a small lobster cut in dice; when hot have ready an omelette as before, put some of the sauce in the interior, turn out upon your dish, glaze, and pour the remainder of the sauce round. No. 1129. _Omelette au Sucre._ Break eight eggs into a stewpan, into which put a teaspoonful of sugar and four tablespoonfuls of cream; put two ounces of butter in an omelette-pan when quite hot, but not discoloured, pour in the eggs, and proceed as for the omelette aux fines herbes (No. 1119), turn out upon your dish, shake some powdered sugar over, salamander a nice colour, and serve. No. 1130. _Omelette au Confiture._ Make an omelette precisely as in the last, and just before turning it upon your dish put two or three spoonfuls of jam or