perfect dishes for small luncheons.
Everyone has favourite recipes for
these, so I have only included a
very few.
As far as omelettes are
concerned I cannot do better than
to quote ‘Wyvern’s’ wholly
admirable views on the subject:
‘The recipe for this omelette
differs somewhat from those
usually propounded, being that of
the cuisinière bourgeoise rather than
that of the Chef. The latter looks
very nice, and is often finished
tastefully with a pattern skilfully
wrought with glaze, cordons of
purées and other decoration. To my