Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Heat a tablespoonful of butter in a frying-pan and when hot pour in the omelet and set the pan in a hot oven. When it is thoroughly cooked fold it double, turn out on a hot dish and serve at once. Fish omelet (Contributed) Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps; season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute. Make an omelet of six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter. Frizzled beef and eggs (Contributed) To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying-pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a little pepper, and just before taking from the fire whip in two well-beaten eggs. Ham omelet (Contributed) Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham. Egg croquettes (Contributed) Cut hard-boiled eggs into one-quarter inch dice. Add one-fourth as many chopped mushrooms and turn into a thick white sauce. When cold, mold into croquettes, dip into egg, then in bread crumbs and fry in deep fat. Eggs in cases (Contributed) Make little paper cases of buttered writing paper; put a small piece of butter in each and a little chopped parsley or onion; pepper and salt. Put the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts break a fresh egg into each case. Strew over them a few buttered bread-crumbs, and when almost done glaze the tops with a hot shovel. Minced eggs (Contributed) Chop up, but