Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a sieve, return them to the pan and stir in a mustard-spoonful of mustard, a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, thicken it with flour to the right consistency.
[Mme. van Praet.]
MUSHROOM OMELETTE
Toss the sliced mushrooms in butter, adding, if you wish, a little mushroom ketchup. Break the eggs in a pan and beat them lightly together, and cook for three minutes over a good fire. Slip the omelette on a hot dish, spread with butter.
ASPARAGUS OMELETTE
This is made quite differently. Cook the asparagus-tops in salt and water and drain them. Roll them in a little bechamel sauce. Break your eggs into the pan into which you have put a little butter; stir them with a fork in your left hand, adding salt and pepper with your right. This will only take a minute. Add the asparagus-tops in the thick sauce; this will take another minute. Roll or fold up the omelette and slip it on a hot buttered dish.