[487]. Omelette with Kidneys. Cut in pieces six sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nutmeg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consommé (stock). Boil ten minutes, and finish as for plain omelette ([Art. 478]).
[488]. Omelette with Chickens' Livers. Cook six chickens' livers, as the kidneys in the foregoing, and finish as for plain omelette ([Art. 478]).
[489]. Omelette with Smoked Beef. Chop fine four ounces of smoked beef, to which add twelve beaten eggs, and finish as for plain omelette ([Art. 478]).
[490]. Omelette with Ham. Chop fine four ounces of lean ham, to which add twelve beaten eggs, and finish as for plain omelette ([Art. 478]).
[491]. Spanish Omelette. Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a tablespoonful of chopped parsley; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce ([Art. 90]) around it. You may also add to the omelette a little green pepper and a few mushrooms cut in slices.
MACARONI.
[492]. Macaroni with Cream. Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gruyère cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve.
[493]. Macaroni à l'Italienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a saucepan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently; add two ounces of grated Parmesan cheese and the same of Gruyère cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve.
[494]. Macaroni à la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce ([Art. 90]), two ounces of Gruyère cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot.