Rub to a paste with melted butter and lemon-juice enough sardines to make half a cupful. Spread thinly on the outer half of an omelet, and fold.
CHEESE OMELET II
Spread one cupful of grated cheese, Swiss, American, or Parmesan, on the outer portion of an omelet when the eggs are first put in the pan. Cook and fold as usual.
BLAZING OMELET
Make a plain omelet. Pour over it rum, kirsch, or brandy, ignite, and send to the table blazing. Serve as soon as the fire has gone out.
BACON OMELET
Cook a plain omelet in bacon fat instead of in butter and garnish with crisp rashers of bacon.
BACON OMELET II
Fry one cupful of minced bacon until crisp, drain off the fat, spread the bacon on half the omelet, and fold.