[510—OMELET MOUSSELINE]
Beat the yolks of three eggs in a bowl with a small pinch of salt and a tablespoonful of very thick cream. Add thereto the three whites, whisked to a stiff froth, and pour this preparation into a wide omelet-pan containing one oz. of very hot butter. [Sauté] the omelet, tossing it very quickly, and taking care to turn the outside edges of the preparation constantly towards the centre; when the whole mass seems uniformly set, roll the omelet up quickly, and dish it. This omelet should be sent to the table immediately.
[510a—OMELET WITH MOUSSERONS]
Mince two oz. of very fresh [mousserons]; toss them in butter in the omelet-pan; add thereto the eggs mixed with a pinch of chopped parsley; make the omelet, dish it, and surround it with a thread of half-glaze.
[511—OMELET A LA NANTUA]
Add to the omelet six little crayfishes’ tails, each of which must be cut into three, and the whole mixed with a little Nantua sauce. Put two fine crayfishes’ tails on the omelet, making them touch at their thicker ends, and surround with a thread of Nantua sauce.
[512—OMELET PARMENTIER]
Add a pinch of chopped parsley to the eggs, and, when about to pour the latter into the omelet-pan, add two tablespoonfuls of potato cut into dice, seasoned, [sautéd] in butter, and very hot. Make the omelet in the usual way.
[513—OMELET A LA PAYSANNE]
Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes [sautéd] in butter, one-half tablespoonful of [ciseled] sorrel stewed in butter, and a pinch of [concassed] chervil.