Finely mince two small artichoke-bottoms (raw if possible), season them, and slightly colour them in butter. Add the beaten and seasoned eggs, and make the omelet in the usual way.
[506—OMELET WITH YOUNG SHOOTS OF HOPS]
Stuff the omelet with two tablespoonfuls of young shoots of hops, cohered with cream, and finish it in the usual way. Open it slightly along the top, and garnish with a few young shoots of hops put aside for the purpose.
The omelet may be surrounded with a thread of cream sauce, but this is optional.
[507—OMELET A LA LYONNAISE]
Finely mince half an onion, and cook it with butter in an omelet-pan, letting it brown slightly. Add the eggs, with which a large pinch of chopped parsley has been mixed, and make the omelet in the usual way.
[508—OMELET MAXIM]
Make the omelet in the usual way. Lay upon it alternate rows of crayfish tails and slices of truffle. Surround the omelet with a fine border of frogs’ legs “[sautéd] à la Meunière,” i.e., seasoned raw, rolled in flour, and [sautéd] in butter until quite cooked and well [gilded].
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][509—OMELET WITH MORELS]
Mince and toss in butter two oz. of very firm morels. Two should be put aside, which, after having been cut in two, lengthwise, and [sautéd] with the others, should be placed on a dish when the omelet is about to be made. Having dished the latter, place the four [sautéd] and reserved pieces of morels upon it, and surround it with a thread of half-glaze.