Add to the beaten and seasoned eggs one tablespoonful of very lean, cooked ham cut into dice. Pour the eggs into the omelet-pan, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley.
[502—OMELET AUX FINES HERBES]
Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned.
Make the omelet in the usual way.
[503—OMELET WITH VEGETABLE MARROW FLOWERS]
Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; [cisel] and [188] ]stew them, and add thereto a pinch of chopped parsley. Surround the omelet with a thread of tomato sauce.
N.B.—This omelet may be made with oil, as well as with butter.
[504—OMELET WITH CHICKEN’S LIVER]
Stuff the omelet with two tablespoonfuls of chicken’s liver, which should be cut into dice or finely sliced, seasoned, quickly [sautéd] in butter, and cohered with half-glaze. Dish the omelet, make an opening lengthwise in the centre, and place one tablespoonful of chicken’s liver, prepared as above, in the interspaces. Besprinkle with chopped parsley, and surround the omelet with a thread of half-glaze.