keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish.
514—OMELET WITH ASPARAGUS-TOPS
Add one and one-half tablespoonfuls of blanched asparagus- tops, stewed in butter, to the omelet. Having dished the omelet, open it along the middle, and lay a nice little faggot of asparagus-tops in the interspace.
515—OMELET A LA PROVENÇALE
Rub the bottom of the omelet-pan lightly with a clove of garlic; put two tablespoonfuls of oil into the utensil, and heat it until it smokes.
Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of concassed parsley. Cook it quickly, tossing it the while, and add it to the beaten and seasoned eggs. Make the omelet in the usual way.
N.B.—The nature of this preparation demands the use of oil in treating the tomato, but, failing oil, clarified butter may be used.
516—OMELET WITH KIDNEYS
Add to the omelet a tablespoonful of calf's or sheep's kidney, cut into dice, seasoned with salt and pepper, sautéd quickly in butter, and cohered by means of half-glaze. Having dished the omelet, divide it down the middle, lay some reserved kidney- dice in the interspace, and surround with a thread of half-glaze.
517—OMELET A LA ROSSINI
Add to the beaten and seasoned eggs one dessertspoonful of cooked foie gras and as much truffle, cut into small dice. Having dished the omelet, place in the middle thereof a small rectangular piece of heated foie gras, and two slices of truffle on either side of the latter. Surround it with a thread of half- glaze flavoured with truffle essence.
518—OMELET WITH TRUFFLES
Add to the omelet one tablespoonful of truffles, cut into dice. Make the omelet, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of melted meat-glaze.
