Then cook the omelette as usual, making it thin and firm. Serve it up hot.
This dish should be reserved for breakfasts, where all the guests are connoisseurs. It is caviare to the vulgar.
OBSERVATIONS.
1. The roes and fish should be warmed, not boiled. They will thus mingle more easily with the eggs.
2. The plate should be deep.
3. It should be warm, for a cold porcelain plate would extract the caloric of the omelette and make it insipid.
II. A NATIONAL VICTORY.
When I lived in New York I used every once in a while to pass the evening in a kind of tavern kept by a man named Little, (the old lank coffee house) where one could always get turtle soup and all the dishes common in the United States.
I often went thither with the Vicomte de la Massue and M. Fehr, an old broker of Marsailles; all three of us were emigrants, and we used to drink ale and cider, and pass the evening very pleasantly together.
There I became acquainted with a Mr. Wilkinson, who was a native of Jamaica, and a person he was very intimate with, for he never left him. The latter, the name of whom I do not remember was one of the most extraordinary men I ever met. He had a square face, keen eyes, and appeared to look attentively at everything, though his features were motionless as those of a blind man. When he laughed it was with what the English call a horse-laugh, and immediately resumed his habitual taciturnity. Mr. Wilkinson seemed about forty, and, in manner and appearance, seemed to be a gentleman.