Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion, pepper and salt. Beat the yolks and whites separately and then add the other ingredients. Heat some butter in a frying pan until very hot, then pour in the mixture and keep putting a knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set fold and serve on a hot plate.
[82]. Omelette aux Tomates.
Take 3 eggs, ¼-pt. of milk, a teaspoonful chopped parsley, and a taste of grated onion juice, pepper and salt. Whisk all in a basin so as to mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in the mixture and keep putting the knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set, fold and serve on a hot dish, either with tomato sauce, or garnished with baked tomatoes.
[83]. Eggs Florentine.
Boil some spinach in water containing a pinch of salt and soda, for about 10 minutes. Strain well, rub through a sieve, and add a well-beaten egg. Arrange in a fireproof dish, a thin layer in the centre and a good ridge all round, and put into the oven for about 10 minutes. Now poach a few eggs and lay in the centre, and sprinkle some Parmesan cheese over all, add some cheese sauce.
[84]. Eggs à la Crême.
Place a large tablespoonful of cream in each of several small fireproof china baking or soufflé dishes (about 3½-inches in diameter). Break an egg in each one, and steam them in a frying pan in water 1 inch deep until well cooked. Some persons who cannot digest lightly cooked eggs can safely take them if quite hard.
85. Mayonnaise Eggs.
Boil the eggs hard, which takes about 15 minutes, then put them in cold water; when cold, shell them and cut a piece off the end of each so that they will stand upright on the dish; pour thick mayonnaise sauce over them and sprinkle with chopped capers.