Cold Eggs for a Picnic

Boil several eggs until hard.

Halve the eggs lengthwise.

Remove the yolks and chop them finely with cold chicken, lamb, veal, or any tender roasted meat; or with bread soaked in milk and any salad such as parsley, onion, celery, with bread half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored.

Fill the cavity in the egg with either of these mixtures, or any similar preparation.

Press the halves together.

Roll twice in beaten egg and breadcrumbs.

Dip into boiling lard.

When the color rises delicately, drain them and they are ready for use.

Heat a clean frying pan with a small quantity of lard or suet, let it simmer a few minutes, then remove it.

Wipe the pan dry with a towel, then add a tablespoonful of butter.

Ensure the pan is hot and dry before cooking the omelet.

For a small omelet, use two small ones of four eggs each rather than a large one.

Use one egg per person and one tablespoonful of milk to make the omelet puffier and tender.

Add desired flavorings such as minced ham, salmon, onions, oysters, etc., beaten into the eggs.

Serve omelets over thick sauces or purees like tomato, spinach, endive, lettuce, celery.

If adding vegetables, cook, season, and heat them; place in the center of the omelet just before turning.

Serve omelets immediately to avoid overcooking.

Sweet omelets can be served for breakfast or desserts.