Omlet of Eggs

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Optional additions
Instructions (15)
  1. Break ten eggs.
  2. Add to them a little parsley and one eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, a small quantity of grated ham, a little pepper, and mix them well together.
  3. Have ready an iron frying-pan, which has been prepared over a fire with a bit of butter burnt in it for some time, in order that the eggs might not adhere to the pan when turned out.
  4. Wipe the pan very clean and dry.
  5. Put into it two ounces of fresh butter.
  6. When hot put in the mixture of eggs.
  7. Stir it with a wooden spoon till it begins to thicken.
  8. Mould it to one side of the pan.
  9. Let it remain one minute to brown.
  10. Put a stewpan cover over it, and turn it over into a dish.
  11. If approved, pour round it a little strong cullis, and serve it up very hot.
Alternative preparation
  1. Add to the mixture a small quantity of boiled tops of asparagus or celery, some fowl, or oysters, or other ingredients, pounded and rubbed through a sieve, with a table spoonful of cream and one of ketchup.
  2. Then add the pulp to the eggs, beat them well together, and fry them as above.
  3. Or the mixture, instead of being fried, may be put over a fire and stirred till it begins to thicken.
  4. Then put it on a toast, colour it with a hot salamander, and serve it up with a little cullis or benshamelle, or green truffle sauce underneath.
Original Text
Omlet of Eggs. Break ten eggs, add to them a little parsley and one eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, a small quantity of grated ham, a little pepper, and mix them well together. Have ready an iron frying-pan, which has been prepared over a fire with a bit of butter burnt in it for some time, in order that the eggs might not adhere to the pan when turned out. Wipe[166] the pan very clean and dry; put into it two ounces of fresh butter, and when hot put in the mixture of eggs; then stir it with a wooden spoon till it begins to thicken, mould it to one side of the pan, let it remain one minute to brown, put a stewpan cover over it, and turn it over into a dish, and if approved (which will be a good addition) pour round it a little strong cullis, and serve it up very hot. There may be added also, a small quantity of boiled tops of asparagus or celery, some fowl, or oysters, or other ingredients, pounded and rubbed through a sieve, with a table spoonful of cream and one of ketchup. Then add the pulp to the eggs, beat them well together, and fry them as above. Or the mixture, instead of being fried, may be put over a fire and stirred till it begins to thicken; then put it on a toast, colour it with a hot salamander, and serve it up with a little cullis or benshamelle, or green truffle sauce underneath. [167]
Notes
—