OMELET WITH SWEETBREADS
This is a very good way to make sweetbreads do double duty. Boil a
pair of sweetbreads until they are tender. Remove the membrane, cut
them into slices; make a cream sauce. Add the sweetbreads, and, if you
like, a half can of chopped mushrooms. Make a six-egg omelet, arrange
the slices of sweetbread around the omelet and pour over the cream
sauce.
OMELET WITH TOMATOES
Beat six eggs. Add a half pint of rather thick stewed tomatoes, a
level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs
and tomatoes together, and make precisely the same as a plain omelet.
Do not, however, add water, as the tomatoes answer the purpose.
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