Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

each about the size of a walnut; add them to your salad, which you stir well for a few minutes with a spoon and fork, and serve. The garlic in this salad, far from being objectionable, gives only a slight flavour, to which no one can object, but which, on the contrary, is highly appreciated by the gourmet. Garlic may be either increased or diminished according to taste. NO. 44.--OMELETTES WITH FINE HERBS. Six eggs will make a nice omelette for two persons for supper; add a teaspoonful of salt, quarter ditto of pepper, break them carefully in a basin, as a tainted egg will spoil all the rest; add three-quarters of a tablespoonful of salt, a quarter one of pepper, two of chopped parsley, half a one of fine chopped onions; beat them well; add 2oz. of butter in a nice clean and dry frying-pan, place it then on the fire, and when the butter is very hot then pour in your eggs, which keep mixing quick with a spoon until all is delicately set, then let it slip to the edge of the pan, _en masse_, laying hold of the handle, raising it slantwise, which will give an elongated form to the omelette; turning the edges, let it set a minute, turn on a dish, and serve. NO. 45.--OMELETTES WITH MUSHROOMS. Add in a couple of middling-sized mushrooms, cut very thin, and proceed as above. NO. 46.--FOR BACON AND HAM OMELETTES. Cut 2oz. of either in small dice, not too salt, fry two or three minutes in the butter before putting in the eggs,--and proceed as above. NO. 47.--OMELETTES WITH SPRUE GRASS. Cut the sprue half an inch in length, plain boil them in salt and water till done, add two tablespoonfuls to your eggs,--and proceed as above. NO. 48.--OMELETTES WITH PARMESAN. For Parmesan omelettes, put into your eggs two tablespoonfuls of grated Parmesan cheese--Gruyère or any good dry English cheese will do as well. NO. 49.--POACHED EGGS WITH CREAM. Put in a small pan a pint of water, a teaspoonful of salt, four of vinegar; when boiling