Omelet _soufflé_ was especially nice at the Café Vienna in Paris. This is their cook’s receipt: “For one portion,” said he, “use the whites of three eggs; beat them well; add one table-spoonful of marmalade cut into fine pieces, or little pieces of fresh peaches; mix with powdered sugar. Bake it on a dish rubbed with butter in a rather quick oven.” It seemed as if this was too simple a receipt to be so nice. In another place was a layer of marmalade on the bottom of the dish, with a _soufflé_ according to the first receipt, flavored with vanilla, banked over it.
OMELET, WITH ASPARAGUS POINTS, CAULIFLOWERS, OR OTHER VEGETABLES.
Cook the vegetables first until they are done, as they will not have time to cook with the eggs. Make them in the same manner described for tomatoes; or the vegetables may be beaten with the eggs. Make a border around the omelet of the vegetables used.
In an English book is told a story of a famous French salad-dresser who began very poor, and made a fortune by dressing salad for dinners in London. He would go from one place to another in his carriage, with a liveried servant, and his mahogony case. This case contained all the necessaries for his business, such as differently perfumed vinegars, oils with or without the taste of fruit, soy, caviar, truffles, anchovies, catchup, gravy, some yolks of eggs, etc. I confess to a lively curiosity as to how these perfumed and scientific mixtures would taste; however, we will be satisfied with the hundred and one ways of arranging our simple and delicious salads, within the comprehension of all.
A Frenchman thinks he can not eat his dinner without his salad. It would be well if every one had the same appreciation of this most wholesome, refreshing, and at the same time most economical dish. It is an accomplishment to know how to dress a salad well, which is especially prized by the fashionable world. The materials used for salads are generally those shown in the list on the following page:
Lettuce, Celery, Endive, Garden-cress, Sorrel, Onions, Garlic, Radishes, Beet-root, Pepper-grass, Cold boiled potatoes, Cabbage, Cives, Tarragon, Nasturtium blossoms;
or salads of mixed vegetables (_salades en macédoine_), selected from this list of vegetables: