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Parsley Omelet

Make in the usual way, mixing in with the uncooked eggs some minced parsley.

VEGETABLE PURÉE OMELETS-The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus, cauliflower, potatoes, truffles or turnips. Mash any of the vegetables into a purée, moistening it with a little milk, cream or gravy and adding some seasoning. Beat the eggs very light and pour them into a hot pan in the usual manner, first putting in it one tablespoon of butter. Spread the purée over the egg and when perfectly hot fold and serve.