2319—Omelette à l’Écossaise

Take some fresh herring milts; salt them; sprinkle them with cayenne and chopped chives, parsley, and chervil; wrap each in a thin slice of smoked salmon, and poach them gently in butter.

Set them aslant in the centre of an “omelette aux fines herbes”; cover them well with the latter, and roll it up.