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Salmon Omelet

For an omelet made with six eggs, take as much cold cooked salmon, freed from skin and bone, as would equal in bulk three hen's eggs. Tear this into flakes, and heat them gently in a saucepan with any remains there may be of lobster, shrimp, oyster, or anchovy sauce. If no such remains are at hand, a little melted butter must be made for the purpose. Season the ragout delicately with pepper, nutmeg, and lemon-juice, and be careful to let it be very thick. Prepare and fry the omelet in the usual way (see OMELET). Place the hot ragout in the centre, and finish it as in other cases. Work a spoonful of blanched and chopped parsley into a lump of butter. Place this in the centre of a hot dish, put the omelet upon it, and serve immediately. The butter melting beneath the omelet will make the only sauce required. When kippered salmon is used, the flakes of fish may be beaten up with the eggs and fried with the omelet. Time, a few minutes to heat the fish in the sauce. Probable cost, 1s. 6d. Sufficient for three or four persons.