455. Crab Omelet.
—Proceed exactly the same as for the above (No. 454), substituting six ounces of crab meat cut into small pieces for the lobster.
456. Tomato Omelet.
—Break twelve fresh eggs in a bowl, season them with a pinch of salt and half a pinch of pepper, and beat thoroughly for four minutes. Place two ounces of butter in a frying-pan on the hot stove, let it heat well without browning, then pour into it half a pint of freshly cooked stewed tomatoes, suppressing all the liquid. Cook for two minutes, then throw the beaten eggs over, and with a fork mix the whole gently for three minutes; let rest for one minute longer. Bring up the two opposite sides, turn it carefully on a hot dish, and serve.