467 | Omelet Raspail.
—Chop one raw onion very fine, and put it in a saucepan with an ounce of butter. Take one ounce of small squares of salt pork, cook them slightly, adding an ounce of scraps of very finely minced, cooked roast beef, the same of ham, two finely chopped mushrooms, and a pinch of chopped parsley. Stir in well a tablespoonful of tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs; season with a pinch of pepper and the third of a pinch of salt. Make a plain omelet with twelve eggs as for No. 450, fold up the opposite side, fill it with the preparation, fold the other side up, turn it on a hot dish, and serve.