is managed as omelet with tomatoes, putting several spoonfuls of cooked green pease in the centre before the omelet is lapped, then serving with a neat row of pease (without juice) around it.
Omelet, with Ham.
Throw into the omelet-pan fine-cut shreds of tender ham, with the butter. When the ham has cooked a moment, throw in the eggs, and proceed as for plain omelet. A little chopped parsley beaten with the eggs will improve it. The dish may be garnished with thin diamonds of ham around the omelet.
Omelet, with Fine Herbs.
Before beating the eggs, add with the pepper and salt some chopped parsley and shives; cook a moment in the butter some thin shreds of onion, then pour in the eggs, and proceed as for a plain omelet. The shives may be omitted.
Omelet, with Mushrooms.
Boil the mushrooms in a little water, or stock, to which are added pepper, salt, a few drops of lemon-juice, and, when done, a little flour, to thicken it slightly. Inclose some mushrooms in the omelet in the manner explained for tomatoes; pour the remainder of the mushrooms around the omelet, with a little juice.
Omelet, with Shrimps.
Inclose some picked shrimps in the centre of the omelet. Garnish the omelet with shrimps unpicked.