Make a purée by mashing up washed and chopped vegetables, together with a
little milk, cream or gravy and some seasoning. The most suitable
vegetables are cucumbers, artichokes, onions, sorrel, green peas,
tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or
turnips. Prepare some eggs by beating them very light. Pour them into
a nice hot frying pan, containing a spoonful of butter; spread the
purée upon the upper side; and when perfectly hot, turn or fold the
omelet together and serve. Or cold vegetables may be merely chopped
small, then tossed in a little butter, and some beaten and seasoned
eggs poured over.

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