With Bacon.—Put two ounces of butter in a frying-pan; when melted, add two ounces of bacon cut in dice; when turning brown and very hot, pour in eight eggs, beaten as directed above; toss the pan nearly all the time till done, and serve as directed.
Au naturel.—Beat five eggs, with salt and pepper, as directed. Put about an ounce of butter in a frying-pan on the fire, and when melted, turn the eggs in; cook, dish, and serve as directed.
Aux Fines Herbes.—Proceed as for au naturel in every particular, except that you beat with the eggs a tablespoonful of chopped parsley, or parsley and chives, when handy; cook, dish, and serve in the same way.
Célestine.—Beat eight eggs as directed. Dip the point of a small kitchen knife in water and cut with it little lumps of butter the size of a pea and of any shape; about two ounces of it, drop them in the eggs and beat a little to mix, then melt butter in a frying-pan and cook, dish, and serve as directed.
In the Oven.—When the omelet au naturel or Célestine is cooked enough to commence folding, put the frying-pan in a quick oven for about one minute and serve. The omelet swells and does not need folding, but if it gains in bulk, it loses in taste.
Jardinière.—Chop fine, parsley, chives, onions, shallots, a few leaves of sorrel, and a few sprigs of chervil; beat and mix the whole well with beaten eggs; cook, dish, and serve as directed. It requires a little more butter than if made with eggs only.
With Cheese.—Grate some pine-apple or Gruyère cheese, about two ounces to four or five eggs, and mix and beat it with the eggs; then make the omelet as directed.
With Kidney.—Sauté as directed, till about half done, part of a beef or calf's kidney, or one sheep's kidney, and mix it with beaten eggs. Cook and serve as directed. It makes an excellent dish for breakfast. The kidney may be cooked till done, and when the omelet is to be folded in the pan, put five or six tablespoonfuls of the kidney on the middle of the omelet, fold, dish, and serve as directed. When dished, none of the kidney is seen, being under the omelet.
With Mushrooms.—Cut mushrooms in pieces, and mix them, with beaten eggs; then cook and serve them as directed. This also makes an excellent dish for breakfast, especially if made with fresh mushrooms.
With Sorrel.—Make an omelet au naturel or Célestine, and serve it on a purée of sorrel. The same may be served on a purée of tomatoes or onions.