Omelets of green Beans and other Things, with Cream
Let your Beans be shell'd, slipt out of their Skins, and fried in good Butter, with a little Parsley and Chibbol: Then, having pour'd in a little Milk-cream, let them be well seasoned, and soaked over a gentle Fire. Let an Omelet be made with new laid Eggs and Cream, and let some Salt be put into it according to discretion. When it is ready, dress it on a Dish, bind the Beans with one or two Yolks of Eggs, turn them upon the Omelet; so as they may stick to the side of it, and bring it hot to Table.
Omelets of the like nature may be made with Mousserons, Morelles, common Mushrooms, green Pease, Asparagus-tops and Artichoke-bottoms, white and black Truffles, Spinage, Sorrel, & all with Cream; but ‘tis requisite that they be cut into small pieces. A very great quantity of Omelets may be thus disguised, and these little Cream-sauces may serve to fill up your Plates or Dishes, garnishing them with small Garnitures such as fried Artichokes, Bread-toasts, Puffs, Fleurons [flower-shaped piece of pastry], Feuillantines [wraps or bowls of puff paste], Artichoke bottoms fried in Paste, and others of the like nature that shall be judg'd requisite; and taking care that all be serv'd up hot to Table.
The Court & Country Cook, François Massialot. 1702, p. 169.
Cases of puff paste may be baked and filled with cream sauce and vegetables or left-overs--garnish with the tops of the cases. Two make a satisfying light lunch. From the scraps you can fashion fleurons or flowers or just bake the bits themselves for a garnish over the cream sauces. It's amazing what flavor and texture those little bits of paste provide.