With Lobster.—Cut two ounces of boiled lobster in small dice, mix it well with beaten eggs, and cook and serve as directed.
With Sugar.—Mix well the yolks of eight eggs with two ounces of fine white sugar and a pinch of salt, and beat well the whites; then mix well yolks, whites, and the rind of half a lemon, having the latter chopped very fine. Put four ounces of butter in a frying-pan, and set it on the fire; when melted, pour the eggs in, and toss and stir as directed. Then dust a dish with fine white sugar, put the omelet on, then dust again the upper side with the same; have ready a red-hot shovel, or any other flat piece of iron, pass it over the top of the omelet, so as to color it while melting the sugar, and serve warm. The whole process must be performed quickly. The sugar may be beaten with the eggs whole; both ways are good; it is only a question of taste.
With Rum.—Make an omelet with sugar as above, and when on the table, pour a gill or so of rum on it, set fire to it, and let it burn as long as it can, taking slowly but continually with a silver spoon the rum from the sides, and pouring it on the middle while it is burning, and until it dies out by itself; then eat immediately.
With Truffles.—Slice four ounces of truffles, beat them with six eggs, a little milk, and a little salt and pepper. Put in a frying-pan four ounces of butter, and set it on a good fire; when melted, pour the eggs in, toss almost continually till done, and serve as directed for omelets.
With Ham.—Cut four ounces of ham in small dice, and set it on the fire in a frying-pan with about two ounces of butter; stir, and while the ham is frying, beat six eggs and turn them over the ham in the pan when the latter is fried; stir with a fork, to cook the eggs as quickly as possible; turn the part of the omelet nearest to you over the other part by means of a fork, and serve like an omelet au naturel.
With Boiled Ham.—Proceed as for the above in every particular, except that you mix the ham with the eggs after the latter are beaten; put the mixture in the frying-pan, and finish as the above.
With Salt Pork (called omelet au Lard).—Beat half a dozen eggs with a fork. Cut four ounces of salt pork in dice, set it on the fire in a frying-pan, and when nearly fried turn the eggs in; stir, and finish as other omelets. Lean or fat salt pork (according to taste) may be used, or both. If it is all lean, use some butter, otherwise it will burn.
Soufflée.—Put in a bowl four ounces of pulverized sugar with four yolks of eggs; then with a wooden spoon mix well and stir for two minutes; add a few drops of essence to flavor. Beat the whites of four eggs to a stiff froth in another bowl, and when you see that they are beaten enough, turn two tablespoonfuls of the yolks and sugar into them, and while still beating, but not as fast; then turn the rest of the yolks and sugar into the whites, and mix gently with a wooden spoon. Butter a tin or silver dish, turn the mixture into it, smooth or scallop with the back of a knife, dust with sugar, and bake in an oven at about 310°. It takes about twelve minutes to bake.
Another.—Mix well six yolks of eggs with four ounces of sugar; beat the six whites to a stiff froth and mix them with the rest, add some lemon-rind chopped very fine or grated. Put four ounces of butter in a crockery dish, set on a moderate fire, and when the butter is melted pour the eggs in; stir with a fork, and as soon as you see some of the mixture becoming hard, place the dish in a hot oven for about five minutes; take off, dust with sugar, and serve.
Macédoine, or à la Washington.—Make four omelets of four eggs each, one with apples, one with asparagus or sorrel (according to the season), a third with fines herbes, and the fourth au naturel; you serve them on the same dish, one lapping over the other. It makes a fine as well as a good dish.