“I waited a few minutes. No Professor came. Never within my remembrance had he missed the important ceremonial of dinner. And yet what a good dinner it was! There was parsley soup, an omelette of ham garnished with spiced sorrel, a fillet of veal with compote of prunes; for dessert, crystallised fruit; the whole washed down with sweet Moselle.”
A cook of roughly the same moment, setting down the same dish.
tongue, or cheese, in the proportion of one tablespoonful to one egg; proceed to mix and cook in the same way as for omelette with herbs. 77. =Omelette with Oysters.=--Blanch one dozen small Blue Point oysters, by bringing them just to a boil in their own liquor, seasoned with a dust of cayenne, a saltspoonful of salt, and a grate of nutmeg; mix an omelette as above, omitting the herbs, place it over the fire, and when it begins to cook at the edges, place the oysters, without any liquor, in its centre, and fold and serve it in the same manner as the omelette with herbs. 78.
Sources: The passage is from Jules Verne, A Journey into the Interior of the Earth, tr. Malleson, F. A. (Frederick Amadeus), free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, boar stamp.