No. 1127 Omelettes aux Moules.
Proceed exactly as for omelette aux huîtres, but using muscles and sauce (see No. 70) instead of oysters.
No. 1128 Omelette de Homard.
Make about half a pint of nice red lobster sauce (No. 68), into which put the flesh of a small lobster cut in dice; when hot have ready an omelette as before, put some of the sauce in the interior, turn out upon your dish, glaze, and pour the remainder of the sauce round.