1. Peel and chop the vegetables

2. Finely shred the meat

3. Place all the ingredients in a large pan, adding the egg white last

4. Heat gently and whisk the ingredients continuously using a wire whisk until a thick froth forms on the surface

5. Stop whisking and immediately reduce the heat

6. Simmer the consomme very slowly for about 2hours (do not let the liquid reach boiling point)

7. Strain the consomme into a bowl through a double layer of muslin

8. Drain the consomme again through the egg foam in the muslin

9. Reheat the consomme and correct the seasoning if necessary

10. Serve hot or cold

List of ingredients required:

(serves 6 people)

1 egg white
1 small carrot
3 pints brown stock
1/2 lb lean beef
Bouquet garni
1 small onion

1. Scramble 2 eggs per person and an exstra one for the pan. Serve at once on Buttered fresh toast.
2. Vermounth or herb or wine vinegar may be mixed with the eggs, 1 tablespoon to every 4 eggs.
3. For a 5-egg scramble add 1 tablespoon each finely chopped parsley and chives and a dash paprika to the eggs-and-cream mixture. Sprinkle the eggs with more chopped parsley when serving.
4. Or saute’ 1/2 cup button mushrooms in 3 tablespoons butter then add the egg-cream mixture.
5. Or saute’ 1 cup pickled-over crab meat in butter. Add the egg mixture with 1 tablespoon chopped parsley and 1 teaspoon chopped chives.

List of ingredients required:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• Finely chopped parsley.
• Chives.
• Paprika.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1/2 Cup button mushrooms.
• 3 Tablespoons butter.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1 Cup pickled-over crab meat in butter.
• Parsley.
• 1 Teaspoon chopped chives.

1. Beat 6 eggs until just blended and add 4 tablespoons cold water, mixing well.
2. Melt 1 and 1/2 tablespoons butter in the top pan of the chafing dish over a direct flame.
3. Add the egg mixture and cook over a medium flame, stirring the sides with a fork and tilting the pan so that the uncooked egg will run into the vacant place and reach the heat.
4. Sprinkle the omelet lightly with a little salt and turn it carefully.
5. When it is set, fold it and sift a little sugar over the top. Turn out the lights.
6. Pour 1/2 cup rum all around the omelet and set it on fire.
7. While the rum is burning, dip up some of it with a long-handled spoon and ladle it over the top of the omelet.
8. When the flame begins to flicker, put it out and serve the omelet immediately.
9. The sugar may be singed in strips with a hot iron rod. Or the omelet may be garnished with preserved fruits before the rum is added.

List of ingredients required:

• 6 Eggs.
• 4 Tablespoons cold water.
• 1 and 1/2 Tablespoons butter.
• Salt.
• Sugar.
• 1/2 Cup rum.
• Preserved fruits.