Omelet With Sweetbreads

-Cooked sweetbreads cut in dice, simmered in mushroom sauce, a spoonful enclosed within the omelet while forming; served with mushroom sauce poured around.

Omelet With Mushrooms

If fresh mushrooms, peel them, trim, cut into dice and fry with butter; if canned, cut them in thin slices and fry, drain, then mix them into Madeira sauce; enclose a spoonful within the omelet; serve with a spoonful of mushrooms in sauce at the ends of the omelet.

Mexican Style Omelet With Shrimps

Take fresh cooked or canned shrimps, cut in halves, mix with some finely chopped green peppers, put them into a Vel-oute 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 plain or with fine herbs sauce poured around.

Spanish Omelet

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

Omelet With Spinach

Beat some puree of spinach with the eggs, season with salt and pepper, form and serve.

Omelet With Parsley

Mix some finely chopped parsley with the beaten eggs, season with salt and pepper, form and serve plain or with Veloute sauce at the sides.

Omelet With Tomatoes

Stew fresh or canned tomatoes with a little butter, sugar, salt and pepper till of a thick pulp, enclose a spoonful within the omelet; serve with tomato sauce poured around.

Omelet With Tomatoed Rice

Take some boiled rice grains and moisten them with a good tomato puree, enclose some within the omelet; serve with tomato puree poured around.

Omelet With Oysters

Scald the oysters, cut them in quarters, place them into a rich thick oyster sauce, enclose a spoonful within the omelet, turn on to the serving dish, place three whole scalded oysters on top, pour some oyster sauce over the whole and sprinkle with parsley dust.

Omelet With French Or Small Green Peas

Simmer some peas in reduced Veloute sauce with a little minced green mint, till thick, enclose some within the omelet, turn on to the serving dish, garnish each end with more of the peas and the sides with cream sauce.

Omelet With Egg Plant

Cut the egg plant into dice, fry it with butter, when done, add a little meat glaze, enclose within the omelet; serve with a good brown sauce at the sides.