Green Omelet with Fine Herbs, Spinach, or with Sorrel Crusts

Chop up parsley leaves, chervil, tarragon and clean sorrel leaves, put them into a saucer and mix in some finely shredded chives. Break eight eggs in a bowl, mix with them the chopped herbs, season and beat; melt some butter in an omelet pan, pour in the eggs and stir with a fork to thicken; as soon as the omelet detaches from the pan fold over and turn it out on a long dish; moisten the top with a brush dipped in maitre-d'hotel butter (No. 581) and surround with some hollowed-out bread-crusts filled in with a fine puree of spinach (No. 729); glaze these over also.

With Sorrel.—Chop up a full handful of sorrel leaves, free of stalks; after having them well washed and cleansed, fry in butter and mix with beaten eggs. Make an omelet the same as the above and serve without any garnishing.