546. Asparagus, Peas, and Green Peas.—Put in a stewpan two spoonfuls of plain boiled sprue-grass that has previously been cut up, add to it half an ounce of butter, a little salt, pepper, and sugar, warm it on the fire, moving it continually; when warm, put it with a spoon in the centre of the omelette, turn over, and serve; the same with peas, and add melted butter or white sauce.

547. Oysters.—Open and blanch delicately twelve middle-sized oysters, and put them in a stewpan with their own gravy, beard them, add a tablespoonful of milk or cream, and give it a boil, then add half an ounce of butter in which you have mixed a saltspoonful of flour, stir it in without breaking the oysters, put over the centre of your omelette, and proceed as before.

548. Lobster.—Cut half or a small one in thin slices, put four tablespoonfuls of melted butter in a stewpan, a few drops of essence of anchovies, and a little cayenne; put in your lobster, warm it well, and put in the middle of the omelette, as above.

549. Kidneys.—Cook two kidneys as No. 430; when done, serve in centre of omelette, as above.

550. Mushrooms.—Wash about ten small fresh mushrooms, cut in slices, put in a stewpan, with half an ounce of butter, a little salt, pepper, and the juice of a quarter of a lemon, simmer for a few minutes on the fire till tender; if too liquid, add a little flour, place in centre of omelette, and proceed as above.

551. Bacon.—Cut two ounces of good lean bacon in small dice, put in pan to fry with the butter for one minute, then mix with the eggs prepared as for omelette of herbs, and cook the same way.