451. Omelet With Fine Herbs.
—Break twelve fresh eggs into a bowl, add a pinch of finely chopped parsley, half a pinch of chopped tarragon, and half a pinch of chives; also, if desired, half a cupful of sweet cream. Beat the whole thoroughly without stopping for four minutes; melt one ounce of good butter in a frying-pan on the hot stove; when it is melted, and begins to crackle, pour in the eggs, and mix them gently with a fork, while they cook for three minutes; let them rest for one minute, then bring the sides towards the centre, turn it on a hot dish, and serve.
452. Oyster Omelet.
—Blanch eighteen oysters to boiling-point in their own water; drain, and return them to the saucepan, moistening with half a pint of good Allemande ([No. 210]); season with half a pinch of salt. Make a plain omelet with twelve eggs as for [No. 450], bring the sides toward the centre, and fill it with the oyster preparation. Turn it on a hot dish, pour the rest of the sauce around, and serve very hot.
453. Crawfish Omelet.
—Stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add half a cupful of sweet cream, and a pinch of finely chopped parsley; season with a pinch of salt and half a pinch of pepper, then sharply beat for four minutes. Make an omelet as in [No. 450], fold up the side opposite the handle of the pan, place the crawfish right in the centre, fold up the other side, turn it on a hot dish, and serve.
454. Lobster Omelet.
—Take six ounces of boiled lobster meat, and cut it into small pieces; put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter. Moisten with a quarter of a pint of strong, hot béchamel ([No. 154]), and let cook for five minutes. Make an omelet with twelve eggs as for [No. 450], and with a skimmer place the stewed lobster in the middle, fold the opposite side, pour in the garnishing, fold the other side up, turn it on a hot dish, pour the sauce around it, and serve.
455. Crab Omelet.
—Proceed exactly the same as for the above ([No. 454]), substituting six ounces of crab meat cut into small pieces for the lobster.