19. Omelettes may also be served for breakfast with great advantage, being very relishing, especially the omelettes aux fines herbes, au lard, and aux champignons, but as they are considered to belong to the dinner, they will be given in that series of receipts.
20. Herring Toast Sandwich.—Choose a bloater for this purpose not too dry, which split in two, cutting it down the back; lay them upon a plate and pour a pint of boiling water over; let them soak five minutes, when lay them upon a cloth to dry; then broil them very gradually upon a gridiron; when well done, which will be in about four or five minutes, have ready two thin slices of toast, made very crisp, butter them lightly, then take away all the bones from the herrings, lay the fleshy parts equally upon one piece of toast and cover with the other: serve very hot.
21. Toast and Eggs with Herring.—Prepare your toast and eggs as directed (No. 17), but previous to pouring the eggs over, lay the flesh of a herring as directed in the last, and pour the eggs over that. Herrings upon toast, with a layer of mashed potatoes over, is also very good.
Dried haddock may also be served the same, as also may sardines, but they being ready-cooked, are laid over cold without splitting them; they are very delicious; if wanted hot, set them a few minutes before the fire.
22. Fish for Breakfast,—Bloated Herrings.—They require to be freshly salted, for if dry they are quite rank and unpalatable; scrape them lightly with a knife, and wipe them well with a cloth; pass the point of a knife down the back from head to tail, making an incision about a quarter of an inch in depth; place them upon the gridiron over a sharp fire; they will take about six minutes to cook, of course turning them occasionally; when done, put them upon a hot dish, open the backs, and place half a small pat of butter in each; again close them: cooked this way they are delicious, especially if they are real bloaters. Another way is to cut them quite open and broil them flat upon the gridiron, and serve quite plain; this way they are done much more quickly. Or, if nice and fresh, oil half a sheet of white paper for every fish, in which fold them and broil fifteen minutes over a slow fire, turning them over three or four times, and serve in the papers. Should you have any that have become dry, soak them about twenty minutes in lukewarm water, and proceed as first directed. (Same process will do for red herrings.)