Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.
Beat up three eggs and add to them two tablespoonsful of clotted cream, one tablespoonful of chopped ham, one of grated Parmesan, chopped mint and a little pepper, and make the omelet in the usual way.
Ingredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks separately with a tablespoonful of grated Parmesan, chopped parsley, and a little pepper. Then mix them and make a light omelet.
Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus, marjoram, salt, pepper, butter.
Chop a little sorrel, a small bit of onion, mint, parsley, marjoram, and fry in two ounces of butter, add some cut-up asparagus, salt, and pepper. Then add three eggs beaten up and a little grated cheese, and make your omelet.
Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.
Blanch a dozen heads of asparagus and cook them slightly, then cut them up and mix with two ounces of butter, bits of cut-up ham, herbs, and a tablespoonful of grated Parmesan. Add them to three beaten-up eggs and make an omelet.
Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.
Peel two tomatoes and take out the seeds; then mix them with an ounce of butter, chopped marjoram, parsley, and a tiny pinch of spice. Add three eggs beaten up (the yolks and whites separately), and make an omelet.
Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram, garlic.
Clean four or five mushrooms, cut them up, and put them into a frying-pan with one and a half ounces of butter, a clove of garlic with two cuts in it, and a little salt; fry them lightly till the mushrooms are nearly cooked, and then take out the garlic. In the meantime beat up separately the yolks and the whites of two or three eggs, add a little crumb of bread soaked in water, a tablespoonful of grated Parmesan, and two leaves of marjoram; go on beating all up until the crumb of bread has become entirely absorbed by the eggs, then pour this mixture into the frying-pan with the mushrooms, mix all well together and make an omelet in the usual way.
Ingredients: Eggs, butter, mushrooms, onions, flour, white wine, fish or meat stock, salt, pepper, croutons of bread.
Put into a saucepan two ounces of butter, three large fresh mushrooms cut into slices, and an onion cut up, fry them slightly, and when the onion begins to colour add a spoonful of flour, a quarter of a glass of Chablis, salt and pepper, and occasionally add a spoonful of either fish or meat stock. Let this simmer for half an hour, so as to reduce it to a thick sauce. Then boil as many eggs as you want hard; take out the yolks, but keep them whole. Cut up the whites into slices, and add them to the above sauce, pour the sauce into a dish, and on the top of it place the whole yolks of egg, each on a crouton of bread.
Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley, mushrooms, Bechamel and Espagnole sauce, stock.
Boil as many eggs as you want hard, and cut them in half lengthwise; take out the yolks and mix them with some fresh butter, salt, pepper, very little nutmeg, grated cheese, a little chopped parsley, and cooked mushrooms also chopped. Then mix two tablespoonsful of good Bechamel sauce with the raw yolk of one or two eggs and add it to the rest. Put all in a saucepan with an ounce of butter and good stock, then fill up the white halves with the mixture, giving them a good shape; heat them in a bain-marie, and serve with a very good clear Espagnole sauce.
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
Cut up three or four tomatoes, and put them into a stewpan with a piece of butter the size of a walnut and a clove of garlic with a cut in it. Put the lid on the stewpan and cook till quite soft, then take out the garlic, strain the tomatoes through a fine strainer into a bain-marie, beat up two eggs and add them to the tomatoes, and stir till quite thick, then put in two tablespoonsful of grated cheese, and serve on toast.
Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.
Beat up six eggs, pass them through a sieve, and put them into a saucepan with two ounces of butter and two tablespoonsful of cream. Put the saucepan in a bain-marie, and stir so that the eggs may not adhere. Sautez some slices of truffle in butter, cover them with Velute sauce and a glass of Marsala, and add them to the eggs. Serve very hot with fried and glazed croutons. Instead of truffles you can use asparagus tips, peas, or cooked ham.