Omelet, with Shrimps.
Inclose some picked shrimps in the centre of the omelet. Garnish the omelet with shrimps unpicked.
Omelet, with Oysters.
Scald the oysters in their own liquor; when just about to boil, plump them by throwing them into cold water; then beard them; beat them into the eggs before they are cooked, leaving a few oysters for garnishing the plate.