Puree For Fritot A La Mongole

Rub six boned Christiania anchovies through a sieve, mix with them six chopped-up bearded oysters, one ounce of grated Parmesan cheese, two tablespoonfuls of thick warm Bechamel sauce (vol. i.), one ounce of warm butter, a good pinch of coralline pepper, a teaspoonful of chopped raw parsley, and one ounce of fresh white breadcrumbs and one raw yolk of egg; stir up well altogether, and use.

Omelet With Crayfish A L'armenienne - Omelette Aux Ecrevisses A L'armenienne

Prepare the omelet as for 'Omelet a la Francaise' (vol. i.), mixing with it the puree from six Christiania anchovies, a dust of Marshall's Coralline Pepper, a teaspoonful of essence of anchovies, a few drops of liquid carmine, and a quarter-pint of crayfish bodies that are chopped up fine. Then fry in the same way as usual in a steel omelet pan and turn out on a hot dish, and serve sauce as below round it; use while quite hot for breakfast, luncheon, or second course.

Sauce A L'armentenne

Take two raw ripe tomatoes peeled and chopped fine, one small eschalot chopped fine, a dust of coralline pepper, a pinch of salt, a tablespoonful of tarragon vinegar, one and a half gills of good light stock, one ounce of butter mixed with a quarter-ounce of arrowroot; four Christiania anchovies boned and chopped fine; boil together till in a pulp, then rub through a tammy or fine hair sieve, and use when re-warmed.

Omelet With Asparagus Omelette Aux Asperges

Mix well together in a basin four whole eggs, two good tablespoon-fuls of new milk, one ounce of butter, a little salt and white pepper, and a tiny dust of nutmeg. Melt one and a half ounces of butter in an omelet pan, then pour in the mixture and fry for two or three minutes, stirring the mixture so that all of it may be equally cooked; then towards the end of the frying form it into a half-moon shape, and fill it in with cooked Asparagus peas (see recipe) that are mixed with some good creamy Veloute sauce (vol. i.), enough to moisten it well. Turn it out on to a hot dish, and pour some Veloute sauce round, and at each corner of the dish put some of the asparagus without sauce, and serve (quite hot as a breakfast, luncheon, or second-course dish.

Omelet A La Baltique Omelette A La Baltique

Take five yolks of eggs, two whites of eggs, one ounce of butter, two tablespoonfuls of milk, a tiny pinch of salt and white pepper (or a little mignonette pepper would be better if you have it), one saltspoonful of essence of anchovy; fry in two ounces of butter, and when the omelet is ready to roll up in the pan place in it three or four of the prepared fillets of herring (Filets de Hareng Marines au Vin Blanc), which are just warmed, roll up the omelet and dish up. Have four whites of eggs whipped stiff with a pinch of salt and pepper, and mask the omelet with this (using a bag and large rose pipe); then put it in the oven to get a pale golden colour, standing the dish containing the omelet in a tin with hot water underneath. When ready to serve sprinkle with coral and chopped parsley; serve very hot.