503—Omelet with Vegetable Marrow Flowers

Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and stew them, and add thereto a pinch of chopped parsley. Surround the omelet with a thread of tomato sauce.

N.B.—This omelet may be made with oil, as well as with butter.