Pour the whole over the bacon-dice; cook the eggs quickly, [190] ]keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish.
[514—OMELET WITH ASPARAGUS-TOPS]
Add one and one-half tablespoonfuls of [blanched] asparagus-tops, stewed in butter, to the omelet. Having dished the omelet, open it along the middle, and lay a nice little faggot of asparagus-tops in the interspace.
[515—OMELET A LA PROVENÇALE]
Rub the bottom of the omelet-pan lightly with a clove of garlic; put two tablespoonfuls of oil into the utensil, and heat it until it smokes.
Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of [concassed] parsley. Cook it quickly, tossing it the while, and add it to the beaten and seasoned eggs. Make the omelet in the usual way.
N.B.—The nature of this preparation demands the use of oil in treating the tomato, but, failing oil, clarified butter may be used.
[516—OMELET WITH KIDNEYS]
Add to the omelet a tablespoonful of calf’s or sheep’s kidney, cut into dice, seasoned with salt and pepper, [sautéd] quickly in butter, and cohered by means of half-glaze. Having dished the omelet, divide it down the middle, lay some reserved kidney-dice in the interspace, and surround with a thread of half-glaze.