Stuff the omelet with two tablespoonfuls of braised lettuce; the latter should have been [ciseled] and cohered by means of cream sauce.
Roll and dish the omelet, and surround it with a thread of cream sauce.
[498—OMELET A LA CLAMART]
Stuff the omelet with two tablespoonfuls of fresh peas, bound by means of butter and combined with a portion of the lettuce used in cooking them, finely [ciseled]. Roll and dish the omelet, make an opening lengthwise in the centre, and fill the interspace with a tablespoonful of fresh peas.
[499—OMELET WITH CRUSTS]
Combine with the beaten and seasoned eggs two tablespoonfuls of small crusts, cut into dice, fried in clarified butter, and very hot.
Make the omelet very quickly.
[500—OMELET WITH SPINACH]
Stuff the omelet with two tablespoonfuls of spinach with cream, and surround with a thread of cream sauce.