Omelet With Bacon

Plain or with Pi-quante sauce. Cut the bacon into small dice, fry fairly well done, pour off most of the fat, turn in the beaten eggs, mix and form.

Omelet With Veal Kidneys

Roasted kidneys cut in dice, and made hot in a little demi-glaze and chopped parsley. Enclose the mixture within the omelet; serve with a Madeira sauce poured around.

Omelet With Cepes

Cut the cepes into dice; fry in butter for two or three minutes, pour off the butter, and pour in the omelet mixture; form and serve.

Omelet With Cheese

Mix grated cheese with the beaten eggs, in proportion of one-third cheese to two-thirds beaten eggs, form the omelet, when placed on the serving dish sprinkle a little grated cheese on top of the omelet and brown off very quickly in a hot oven.

Omelet With Chicken Livers

Blanch the livers, then cut them into dice, fry them lightly in butter for ten minutes with some minced shallots and mushrooms, season with salt and pepper and add a little chopped parsley, enclose a spoonful within the omelet, and serve a little Hanover sauce at both ends of the omelet.

Omelet With Chipped Beef

Scald, drain, and mince the dried beef, mix it with the beaten eggs, and form the omelet, pour a little cream sauce around when serving.

Omelet With Ham

Cooked minced ham made hot in Madeira sauce enclosed within the omelet.

Raw minced nam with a little minced shallot and parsley fried till done, omelet mixture poured over it, formed and served.

Minced fried ham beaten up with the eggs, poured into an omelet pan, formed and served.

Omelet With Lamb Kidneys, Au Madere

Cut the kidneys into small dice and fry them with minced shallots for three minutes, add a little Madeira sauce and chopped parsley, enclose a spoonful within the omelet and pour some of the sauce around.

Omelet With Sweetbreads

Cooked sweetbreads, cut in dice, simmered in mushroom sauce, a spoonful enclosed within the omelet and a little sauce poured around.

Omelet With Mushrooms

If fresh mushrooms, peel, trim and cut into dice and fry. If canned, cut them in thin slices and fry; drain and mix them into Madeira sauce, enclose a spoonful in the omelet, serve with a spoonful of the mushrooms at each end of the dish.

Mexican Style Omelet With Shrimps

Take fresh or canned shrimps, cut in halves, mix with some finely chopped green peppers, put it into a Veloute sauce containing some lobster butter, simmer for five minutes, enclose a spoonful within the omelet, turn on to the serving dish, place two whole shrimps on top, and pour some of the sauce around.

Omelet With Fine Herbs

Beat up with the eggs, some finely minced shallots, thyme, marjoram, chervil, chives and parsley, season with salt and pepper, form the omelet and serve.

Spanish Omelet

Finely shred onions, minced green peppers, minced mushrooms, solid tomatoes cut in small pieces, the whole fried in butter for five minutes, then add some tomato sauce, season with salt and pepper, reduce till thick, enclose a spoonful within the omelet; when on the serving dish, place a spoonful of the mixture at each end of the omelet and garnish the top with fancy strips of Pimentoes in oil.