TOMATO OMELET WITH VEGETABLE SALAD
Four eggs, 2 ozs. butter, 2 tablespoonfuls tomato purée (or tomato conserve), seasoning.
Method.—Break the eggs into a basin and beat them well, season them with salt, pepper, and nutmeg, and add rather less than half an ounce of butter broken into small pieces. Melt the remainder of the butter in an omelet pan over a very clear, quick fire, and when it is quite hot (care must be taken that it does not burn) pour in the eggs. Raise the mixture all over the surface by thrusting a fork into it, which will allow the soft portion on the top to run through to the hot pan, then loosen the omelet round the edge as it sets, and keep shaking the pan to prevent it from “catching,” and just before it is sufficiently set, spread the tomato pulp (which should be heated with a little butter) over half, then fold the other half over, and deftly turn the omelet on to a hot dish; serve at once with a salad prepared in the following manner: Slice equal quantities of new potatoes (which have been cooked and allowed to get cold), tomatoes (peeled), and cucumber (also peeled), and arrange neatly in a salad bowl, then cover with chopped celery (which has been kept in water to preserve the crispness) and fill the middle of the bowl with young green peas (cooked) or a carefully drained cauliflower which has been divided into small pieces; cover the centre vegetable with a thick mayonnaise sauce and sprinkle some chopped parsley over it.