1196. OMELET, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for serving
Instructions (8)
  1. Break six eggs in a basin.
  2. Add half a gill of cream, a small pat of butter broken in small pieces, a spoonful of chopped parsley, some pepper and salt.
  3. Put four ounces of fresh butter in an omelet-pan on the stove-fire.
  4. While the butter is melting, whip the eggs, &c., well together until they become frothy.
  5. As soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet, as the eggs appear to set and become firm.
  6. When the whole has become partially set, roll the omelet into the form of an oval cushion.
  7. Allow it to acquire a golden colour on one side over the fire, and then turn it out on a dish.
  8. Pour a little thin Espagnole sauce, or half-glaze under it, and serve.
Original Text
1196. OMELET, WITH FINE-HERBS. BREAK six eggs in a basin, to these add half a gill of cream, a small pat of butter broken in small pieces, a spoonful of chopped parsley, some pepper and salt: then put four ounces of fresh butter in an omelet-pan on the stove-fire; while the butter is melting, whip the eggs, &c., well together until they become frothy; as soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet, as the eggs appear to set and become firm; when the whole has become partially set, roll the omelet into the form of an oval cushion, allow it to acquire a golden colour on one side over the fire, and then turn it out on a dish; pour a little thin Espagnole sauce, or half- glaze under it, and serve.
Notes
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