132 SOME EGG RECIPES. 
Shrimp. — Place picked shrimps in the center, 
garnish with whole ones. 
Sorrel. — Boil and sift the sorrel, place in 
small mounds around or fold inside the omelet. 
Soufié. —T. J. Murrey, in Puddings and 
Dainty Desserts, says: “ Beat separately the 
whites of four and the yolks of two eggs ; whisk 
the whites into the yolks; adda tablespoonful of 
sugar and a few drops of vanilla extract, turn it 
out on a shallow tin or plate, and bake ten or 
twelve minutes. Serve immediately on the dish 
in which it was baked.” 
The secret is to beat the eggs thoroughly, and 
serve the moment it is taken from the oven. 
Spinach. — Before cooking the omelet, add 
one tablespoonful of boiled and sifted spinach. 
Sweetbread. —Cook the sweetbread, and pre- 
pare like kidneys. 
Tomato. — Use strained tomato in place of 
milk. Garnish with sliced tomatoes. 
Tongue. — Fold in boiled tongue chopped fine. 
