Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter. Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quantity of peas around the omelet, and send at once to the table. If you like, you may pour over, also, a half pint of cream sauce.
HAVANA OMELET
Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft. Make a six-egg omelet. Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table.
OMELET WITH TOMATO SAUCE
Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table.
OMELET WITH OYSTERS
Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoonfuls of flour and two of butter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level teaspoonful of salt and a dash of red pepper. Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table.
OMELET WITH SWEETBREADS
This is a very good way to make sweetbreads do double duty. Boil a pair of sweetbreads until they are tender. Remove the membrane, cut them into slices; make a cream sauce. Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce.