The Swedish, French, American cook book

Prepare in the same way as Oyster Omelet a la Poulette [see recipe]. When ready, turn out on a buttered baking sheet, beat up the whites of two or three eggs to a stiff meringue, cover the omelet with the meringue, sprinkle with chopped parsley, put in hot oven from two to three minutes. Pour around with an oyster poulette sauce. Garnish with parsley. Serve for lunch or supper. Shrimp Omelet ( Omelette aux Crevettes ) a la Surprise Prepare in the same way as Shrimp Omelet a la Ericsson Hammond [see recipe]. When ready, turn out on a buttered baking sheet, beat up the whites of two or three eggs to a meringue, cover the omelet with the meringue, sprinkle with chopped parsley, put in hot oven for two or three minutes. Garnish with cooked, unpeeled shrimps and parsley. Serve for lunch or supper. Scallop Omelet ( Omelette aux Petoncles ) a la Octavious For three to four persons take one pound scallops, wash and clean them. Put half of them on a cloth to get dry. Then roll in egg and bread crumbs and fry in hot fat. The other part of the scallops put on a plate with some butter, pepper, and salt and leave in the oven — covered — for about ten minutes. When done, cut in small pieces. Make an omelet [see recipe: French Omelet]. When the omelet is ready to turn, put the cut-up scallops in the centre and double it. Then turn out on a hot platter and serve with the fried scallops around; garnish with lemons and parsley. Breakfast, lunch, or supper dish. Souffle Omelet ( Omelette Souffiee ) a l’Americaine Beat the yolks of three to four eggs until light; add one tablespoon cream to each yolk; also beat the whites to a stiff meringue. Mix yolks and whites together, season with pepper and salt, put in an omelet pan with a tablespoon melted butter, put on stove on a slow fire until it gets brown, then put into oven for a few minutes. Double it carefully, turn out on a hot platter, and garnish with fried bacon around and parsley. Breakfast, lunch, or supper dish. Anchovy Omelet ( Omelette aux Anchois ) Break three eggs in a bowl, flavor with anchovy paste, add milk and cream [see recipe: French Omelet]. When done turn out on a hot platter and garnish all around fillets of anchovies on ob¬ long slices of buttered toast in between with a piece of lemon and parsley. Lunch or supper dish. Sardine Omelet ( Omelette aux Sardines ) a la Maria Mathilda Make a French Omelet [see recipe: French Omelet]. In the meantime, skin, bone, and crumb three sardines. Before doubling the omelet put the crumbed sardines in the centre, turn over, let stand for a few minutes; when turning out on a platter, double again. Garnish with parsley and around with sardines that have been broiled and glazed with a thin brown glaze; decorate with a strip of cream sauce around with a little dot of the cream sauce for an eye and a speck of truffle on top placed on oblong pieces of buttered toast. Serve for luncheon or supper. CHEESE DISHES Souffle of Cheese ( Fromage souffle )