Omelets and egg dishes

Assorted omelet from Erken's Big Cookbook (1914): three thick omelets layered with cheese and ham, topped with a ragout of sweetbread and asparagus. For 6.

Asparagus omelet (omelette aux asperges) from Erken's Big Cookbook (1914): an omelet filled with braised asparagus, topped with cheese soufflé, gratinated.

Eggs à la Jeanette from Erken's Big Cookbook (1914): hard-boiled eggs filled with yolk cream of butter, spinach and anchovy, on tomato slices with shrimp.

Eggs Favart (oeufs Favart) from Erken's Big Cookbook (1914): tartlets with mushroom purée and a poached egg, covered with cheese soufflé and baked.

Eggs en cocotte à la Colbert from Erken's Big Cookbook (1914): small molds lined with mushroom and ham in meat sauce, an egg steamed in a water bath.

Eggs en cocotte with cream from Erken's Big Cookbook (1914): egg, boiling cream and butter in small porcelain molds, steamed in a water bath.

Eggs in meat forcemeat from Erken's Big Cookbook (1914): forcemeat in a dish with hollows filled with whole eggs, baked in a water bath, with brown sauce.

Eggs with asparagus from Erken's Big Cookbook (1914): hard-boiled eggs, white sauce and asparagus tips in an asparagus-lined mold, cooked in a water bath.

Egg omelette from Erken's Big Cookbook (1914): a basic recipe with 3 eggs, butter, salt and pepper, filled with vegetables, fish, meat or berries.

Pork pancake from Erken (1914): eggs with 1 tbsp cream/milk per egg, salt, pepper and chives, fried with pork slices like a pork omelet; 12 eggs for 12 people.

A thick pan-fried omelet from Erken's Stor kokebok (1914) with 6 eggs, flour, milk, leek and lightly salted pork; fried on both sides in the pork fat.

French omelet with button mushrooms from Erken's Big Cookbook (1914, p. 426): a rolled egg omelet filled with a stew of mushrooms, butter, flour and cream.

Baked breakfast eggs (oeufs sur le plat) from Erken's Big Cookbook (1914): eggs cracked into a buttered dish and baked in a hot oven until the whites set.

Maxim omelette (omelette Maxim) from Erken's Big Cookbook (1914): a rolled omelette of eggs and cream, filled with truffle and beef marrow in Madeira.

Omelet à la bonne femme from Erken's Big Cookbook (1914, p. 426): a rolled omelet with truffle and crayfish tails, surrounded by Nantua sauce.

Omelet à la Rossini from Erken's Big Cookbook (1914, p. 426): 3 eggs with lean ham fried in nut-brown butter, finished in the oven, with parsley.

Omelet with shrimp and cauliflower from Erken's Big Cookbook (1914): a cream omelet of 6 eggs covered with a white stew of sherry, shrimp and cauliflower.

Herb omelette (aux fines herbes) from Erken's Big Cookbook (1914, p. 426): 3 eggs with parsley, chervil, tarragon and leek, fried in nut-brown butter.

Cheese omelet (omelette gratinée au parmesan) from Erken's Big Cookbook (1914): eggs with parmesan and cream, fried quickly in butter and folded. Serves 2.

Colostrum-milk bacon pancake from Erken's Big Cookbook (1914): a batter of colostrum, flour and chives poured over fried bacon and finished in the oven.

Ham omelet from Erken's Big Cookbook (1914): an airy oven-baked omelet filled with creamed ham and served with a brown celery sauce with sherry. Serves 4.

Small soufflés with shrimp from Erken's Big Cookbook (1914): a thick milk base with cheese and eggs, baked hot, with a sherry sauce with shrimp butter.

Small soufflés with mushroom from Erken's Big Cookbook (1914): soufflé cream with whipped cream baked in small molds, around a mushroom and truffle stew.

Soufflé with crayfish or shrimp from Erken's Big Cookbook (1914): a milk base with 6 eggs and crayfish meat, baked in a hot oven, with crayfish sauce.