Take five eggs and beat until very light. Roll two slices of dried bread
to crumbs and mix with the beaten eggs. Chop fine one onion and one
green pepper, season with salt and pepper. Pour a tablespoonful of olive
oil in an omelet pan and in this fry the peppers and onion to a light
brown. When ready turn into this the beaten eggs, and cook until done.
Follow the rule of never disturbing a cooking egg or a sleeping child.
Serve on a hot dish.
Take two cans of Chinese reed birds, open them and take therefrom the
two dozen birds contained therein. In a hot frying pan place the birds
in the grease that comes around them and heat them through. Toast twelve
square crackers and on each place two reed birds, and serve two on each
of six hot plates. With both the omelet and the reed birds serve Vin
d'Oro.