Scotch Omelet

Boil young tender leeks in salted water; let drain. Chop to a fine
mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with
salt and pepper and fold into an omelet and serve on a hot dish.

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Austrian Apple Omelet

Peel, core and slice some apples very thin. Heat 1 large tablespoonful
of butter in a frying-pan; put in the apples and let them steam until
tender. Make an egg omelet batter; sweeten to taste and pour over the
apples; let cook until set. Cover thickly with sugar and sprinkle with
cinnamon. Serve hot with wine sauce.

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Russian Omelet

Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at once.

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