Rub the yolks of three or four hard-boiled eggs to a smooth paste with a very little melted butter, pepper, and salt. To these add two raw ones, beaten light, and enough flour to hold the paste together. Mince into balls with floured hands and set in a cool place until just before your soup comes off, when put in carefully and boil one minute.

Omelette aux Fines Herbes.

After the yolks and whites are mixed together with the milk, stir in, with two or three strokes of the spoon or whisk, two tablespoonfuls of chopped parsley, green thyme, and sweet marjoram, with pepper and salt. Fry instantly.

Cheese Omelettes.

Grate some rich old cheese, and having mixed the omelette as usual, stir in the cheese with a swift turn or two of the whisk, and at the same time some chopped parsley and thyme. If you beat long the cheese will separate the milk from the eggs. Cook at once.

Or,

Make the omelette in the usual way; grate cheese upon it and fold it over.

Sweet Omelettes.

Omelette Soufflée—(Fried.)