The Swedish, French, American cook book

Cook beef kidney for two hours in water with bay leaves, whole peppers, onions, and salt. When done, leave in the juice until cold; then cut the kidney in small dices, making a sauce from the juice; strain the juice through a fine strainer, flavor with sherry, color with kitchen bouquet, and thicken with cornstarch dissolved in water. Add the kidney to the juice, let stew for about fifteen minutes. In the meantime, cook some little shallots, add them to the kidney, and two tablespoons fine-chopped parsley. Then make the omelet [see recipe: French Omelet]. When the omelet is settled and ready to turn, put in the centre three tablespoons of the kidney, shallots, and parsley, draining it from the juice; double the omelet — carefully, so as not to break; let stand for about two seconds to settle, then turn out on a hot platter. Serve with the sauce and the rest of the kidney and shallots all around for lunch or supper. Omelet with Green Peas (Omelette aux Petits Pois ) Select green fresh peas and cook (if fresh ones should not be at hand preserved peas will do instead). Make an omelet from three eggs, five tablespoons milk, and two tablespoons cream. Heat the peas, add some melted butter to them, and pepper and salt. When the omelet is settled, put four tablespoons peas in the centre; turn omelet over — carefully, so as not to let it break; let stand for two seconds to settle. Turn it out; double it the second time when turning out; add some rich cream sauce to the peas that are left, and pour all around the omelet on the platter; garnish with parsley. Serve for luncheon or supper. Scotch Omelet ( Omelette d’Ecosse) a l’Americaine Select all different kinds of vegetables, peas, cut in tiny dices the carrots, string beans, turnips, onions, Spanish pepper, and tomatoes; cook well, drain the juice off. Put some butter, pepper, and salt on them and put on stove so that they are very hot when the omelet is made. Break four eggs in a bowl; add five tablespoons milk, two tablespoons cream, pepper and salt. Put in an omelet pan with a large tablespoon butter that is melted, let the omelet settle, draw with the omelet knife from one side to the other till it becomes very light, then put four tablespoons of the vegetables in the centre of the omelet and double it — carefully, so as not to let it break. Then turn out on a hot platter, doubling it the second time. Serve with the rest of the vegetables all around. Garnish with parsley. Spanish Omelet with Pimentos Omelette d’Espagne aux Piments \ Make an omelet from three eggs; drop them in a pan, stir well to¬ gether, then add four tablespoons milk, three tablespoons cream, pepper, salt, and two tablespoons pimento that have been cut in small dices; put in an omelet pan with some melted butter, draw the omelet from one side to the other so it becomes very light; when ready to turn, double the omelet. Let stand a few seconds, then double it again when turning it out. Serve with a brown truffle 'sauce around. Garnish with parsley. Lunch or supper dish. Asparagus Omelet ( Omelette aux Asperses)