1196. Omelet, With Fine-Herbs

Break six eggs in a basin, to these add half a gill of cream, a small pat of butter broken in small pieces, a spoonful of chopped parsley, some pepper and salt; then put four ounces of fresh butter in an omelet-pan on the stove-fire ; while the butter is melting, whip the eggs, etc, well together until they become frothy; as soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet, as the eggs appear to set and become firm ; when the whole has become partially set, roll the omelet into the form of an oval cushion, allow it to acquire a golden color on one side, over the fire, and then turn it out on its dish; pour a little thin Espagnole sauce, or half-glaze under it, and serve.

1197a. Omelet, With Shalots

Prepare and finish this omelet, in all respects like the foregoing, except that some chopped shalots must be added to the parsley.

11976. Omelet, With Parmesan Cheese

Break six eggs into a basin, then add a gill of cream, four ounces of grated Parmesan cheese, some mignionette-pepper and a little salt; beat the whole well together, and finish the omelet as previously directed.

1198. Omelet, With Kidneys

First prepare the kidneys with fine herbs (No. 816); then, make an omelet as directed for "Omelet with Fine-herbs" (No. 1196), and when it is fried, before folding it up, place the prepared kidneys in it; roll it up into shape, dish it up with a little half-glaze round the base, and serve.

1199. Omelet, With Oysters

This is made in the same manner as the foregoing, merely substituting some oysters, prepared as for scollops (No. 538), for the kidneys.

1200. Poached Eggs, With Anchovy Toast

First, break some new-laid eggs into separate small cups, or dariole-moulds; then, drop them one after the other into a stewpan containing boiling water mixed with a table-spoonful of white vinegar, and a little salt; keep this boiling while the eggs are being dropped in at the side of the stewpan, and when they have boiled for two minutes, drain them on a napkin, trim them and place each egg upon a square or oval piece of dry toast, spread with anchovy butter (No. 179), over which have been laid some thin fillets of anchovies; dish these up in a close circle, pour a little half-glaze under them, place a pinch of mignionette-pepper in the centre of each egg, and serve.

1201. Poached Eggs, With Ham

Poach the eggs as in the foregoing case, and when done, dish them up on thin oval scollops of fried ham ; pour some thin Poivrade sauce (No. 29) under them, and serve.

1202. Eggs, A La Dauphine

Boil ten eggs hard, take off the shells, and cut each egg into halves, lengthwise; scoop the yolks out and put them into the mortar, and place the whites on a dish. Add four ounces of butter to the yolks of eggs, also the crumb of a French-roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese; pound the whole well together, and then add one whole egg and the yolks of two others; mix these well together by pounding, and use this preparation for filling the whites of eggs kept in reserve for the purpose: smooth them over with the blade of a small knife dipped in water, and as they are filled, place them on a dish. Next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, a single egg crowning the whole : four hard-boiled yolks of eggs must then be rubbed through a wire sieve, over the entremets, for them to fall upon in shreds, like vermicelli; place a border of fried croutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow color; when done, withdraw them, pour some thin Bechamel round the entremets, and serve.