President Roosevelt approved the following recipe for a pepper omelet, which he requested, and which is now in frequent use in the culinary department of the White house:
Melt an ounce of butter in a saucepan, and in it stir two spoonfuls of flour. Use one pint of beef stock, half a dozen good sized mushrooms, half a dozen whole peppers. Season with salt, pepper, a dash of nutmeg, and cook for twenty minutes. When done, add a half-pint of shrimps, three fresh peppers, chopped fine, and let simmer for five minutes. Prepare a plain omelet and pour in the mixture before it is turned over. Serve on hot plates.