The following garnishes, made up of diced, sliced or chopped ingredients, should be added whilst you are beating the raw eggs: 3 oz. of mushrooms, unpeeled, sliced and cooked in butter first.
2 tablespoonfuls of capers, from which the pickling brine has been thoroughly washed off.
1 or 2 chicken livers, either specially fried in butter or left over from a roasted bird.
2 tablespoonfuls of rillettes gently heated first in butter.
(Note - Rillettes are a standby of the French housewife, and consist of belly of pork which by long, slow cooking has been turned into potted meat.) 1 3/4 pints of mussels, opened simply by placing them in a large pan over a brisk flame with a damp cloth on top.
They should then be rinsed and drained and chopped.
This filling can be served with tomato puree poured over the cooked omelette.
2 or 3 tablespoonfuls of left-over cooked meat, chopped with garlic, shallot or mixed herbs, and beaten in with the eggs.
4 or 5 tablespoonfuls of garden peas heated in butter or plain boiled.
3 oz. tinned tunny fish in oil, well drained, and diced.
A shallot or piece of garlic, finely chopped, can be added to it if liked.
5 or 6 Norwegian anchovies, well soaked'to remove salt; but do not put salt in the omelette with them.
Chopped cooked mushroom and cooked globe artichoke bottoms; add mixed herbs.
3 oz. of shelled shrimps (buy 4 oz. of whole shrimps).
4 or 5 tails of freshwater crayfish or scampi cooked in Court Bouillon, then sliced.12 oysters, opened, scalded in boiling water, then sliced.
Note: Portuguese, or inexpensive Helford, oysters, would be good enough.