European and American cuisine

Omelet à l'Italienne. — Place a frying pan with 2 ounces butter over the fire, add 2 tablespoonfuls fine-chopped onion, 1 small bruised clove of garlic, cook 3 minutes ; add 6 dried mushrooms, previously soaked in water, 4 ripe peeled tomatoes cut into quarters ; season with Y⁄8 teaspoonful salt, Y⁄4 teaspoonful pepper, and the same of sugar ; cook slowly 10 minutes. Separate the whites and yolks of 5 eggs, beat the whites to a stiff froth ; add the yolks ; beat 1 minute longer ; add the eggs to the preparation in pan ; when beginning to set, draw them gently with a fork from the side of pan to the center. When nearly firm leave for a few minutes without stirring ; fold the omelet over from both sides, and turn it on to a dishy with the folded side underneath, and serve. Kidney Omelet. — Place a small saucepan with 1 tablespoonful fine-chopped onion, 1 ounce butter, Y⁄2 bay leaf, and 6 whole peppers, over the fire, cook 5 minutes without browning ; add 1 teaspoonful flour, stir 1 minute ; add 1 gill of boiling water, Y⁄2 teaspoonful liquid beef extract, 3 tablespoonfuls Madeira or sherry wine, Y⁄4 even teaspoonful salt, Y⁄4 teaspoonful pepper, cook 5 minutes ; then strain the sauce into a clean saucepan. Cut 3 lamb or sheep kidneys in halves, remove the white part in the center, cut the kidneys into small slices, add them to the sauce, cook 5 minutes. Prepare either a German or French omelet, pour over the kidneys, fold and slip the omelet on a hot dish, and serve. Eggs à la de Castellane. — Boil 6 eggs 10 minutes, remove, and lay them in cold water ; when cold take off the shells and cut the eggs in halves, remove the yolks, and mash them fine; mix with Y⁄4 tablespoonful butter, Y⁄2 cupful whipped cream, Y⁄4 even teaspoonful pepper, 1 even teaspoonful salt, and Y⁄4 teaspoonful nutmeg. Mix all together, fill into the eggs, lay them on the dish on which they are to be served, and prepare the following sauce : Place a small saucepan with 1 ounce butter and 1 tablespoonful finechopped onion over the fire, add Y⁄2 bay leaf, 6 coarsely pounded peppers, cook 5 minutes ; add Y⁄2 tablespoonful flour, stir 2 minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract, 2 tablespoonfuls sherry wine, Y⁄4 teaspoonful salt, Y4 teaspoonful pepper, cook 6 minutes; then strain into a clean saucepan, add Y⁄2 cupful finechopped mushrooms, cook 5 minutes; add 1 teaspoonful finechopped parsley, 1 teaspoonful lemon juice, and a little nutmeg ; pour the sauce over the eggs ; set the dish for 5 minutes in a hot oven, and serve. Stuffed Eggs. — Boil 1 dozen eggs 10 minutes, lay them in cold water. When cold remove the shell, cut the eggs in halves length-