Practical gastronomy and culinary dictionary

Break the eggs into a basin, beat up for five minutes ; add the parsley and chives, also a pinch of salt and pepper to taste. Cut the bacon into small squares, likewise the thin crust of the roll ; melt the butter in a frying or omelet pan, fry the bacon slightly brown, then add the bread-crust and the potato cut in squares, toss over the fire for a few minutes, pour in the egg mixture, stir with a fork gently over a bright fire for two minutes. Then fold up in the shape of a cushion, towards the side opposite to the handle of thei)an, hold it in a slanting position for a minute or two over the fire, to colour it lightly ; take a hot dish in your left hand, holding up the pan with your right, bring the centre of the dish towards the edge of the pan with the omelet, and then turn the pan over quickly, so that the omelet will come right in the centre of the dish. Serve hot with two or three tablespoonfuls of tomato sauce poured round the omelet. 720. Omelette aux Fines Herbes a la Francaise. — 0 eggs, 2 tablespoonfuls cream, 2 dessert- spoonfuls chopped parsley, including a leaf or two of green tarra- gon and a sprig of chervil, a pinch of sweet herbs, 1 oz. butter, a clove of garlic, pepper and salt. Break the eggs into a basin, add the cream, and beat up well ; add the chopped herbs and seasoning. Cut the clove of garlic and wipe the inside of the omelet-pan with the cut side. Melt the butter in this pan, clarify, and when hot pour in the egg mixture. Stir over a brisk fire with a fork until the eggs begin to set, then roll towards the side of the pan opposite the handle, and give it the shape of an oval cushion. Allow it to take colour (a golden brown). Turn out on an oval dish (hot), and serve. Tarragon and sweet herbs, or the flavour of garlic, may be omitted. A small chopped shallot may be added to the butter and fried a little, if liked. 42 660 RECHERCHE COOKERY. 721. Petites Omelettes a la Marechale.— 8 eggs, 8 slices of cooked smoked ox-tongue, a dessert-spoonful of chopped parsley, ^ gill of cream, 1^ oz. butter, salt, pepper, Colbert sauce, No. 201. Break the eggs into a basm, add parsley, pepper, salt, and beat up well, add the cream and mix thoroughly. Divide into eight equal portions; melt a little of the butter, and prepare a very small omelet with each por- tion of the mixture ; place it on the slice of tongue, trimmed to required size, and proceed thus until the eight omelets are made ; dish up on a hot dish in the shape of a border {en couronne), pour Colbert sauce round the dish, and serve. 722. Omelettes Gratinees au Parmesan. — 5 eggs, 1 large tablespoonful cream, 2 tablespoonfuls grated Parmesan, 1^ oz. butter, white pepper, a few brown crumbs, tomato sauce.