tle of the
cheese over the top, and brown with a salamander.

_Omelets._

should be fried in a small frying-pan, made for the purpose; with a
small quantity of butter. Their great merit is to be thick; therefore
use only half the number of whites that you do of yolks of eggs. The
following ingredients are the basis of all omelets: parsley, shalot, a
portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps,
oysters, &c.

_Omelet._ No. 1.

Slice very thin two onions, about two ounces each; put them in a stewpan
with three ounces of butter; keep the pan covered till done, stirring
now and then, and, when of a nice brown, stir in as much flour as will
produce a stiff paste. Add by degrees as much water or milk as will make
it the thickness of good cream, and stew it with pepper and salt; have
ready hard-boiled eggs (four or five); you may either shred or cut them
in halves or quarters.

_Omelet._ No. 2.

Beat five eggs lightly together, a small quantity of shalot, shred quite
fine; parsley, and a few mushrooms. Fry, and be careful not to let it
burn. When done add a little sauce.

_Omelet._ No. 3.

Break five eggs into a basin; add half a pint of cream, a table-spoonful
of flour, a little pounded loaf-sugar, and a little salt. Beat it up
with a whisk for five minutes; add candied citron and orange peel; fry
it in two ounces of butter.

_Omelet._ No. 4.

Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a
very small quantity, shalot, pepper, salt, and a little grated nutmeg.
Put a little butter in your frying-pan, which must be very clean or the
omelet will not turn out. When your butter is melted, and your omelet
well beat, pour it in, put it on a gentle fire, and as it sets keep
moving and mixing it with a spoon. Add a little more butter if required.
When it is quite loose from the bottom, turn it over on the dish in
which it is to be served.

_Omelet._ No. 5.

Break eight eggs into an earthen pan, with a little pepper and salt, and
water sufficient to dissolve the salt; beat the eggs well. Throw an
ounce and a half of fresh butter into a frying-pan; melt it over the
fire; pour the eggs into the pan; keep turning them continually, but
never let the middle part be over the fire. Gather all the border, and
roll it before it is too much done; the middle must be kept hollow. Roll
it together before it is served. A little chopped parsley and onions may
be mixed with