Sweet Omelets

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (24)
For other Sweet Omelets
Instructions (23)
No. 1
  1. Combine cream, eggs (yolks and whites), nutmeg, and white sugar.
  2. Fry the mixture together.
  3. Take out of the pan and double over, putting apricot jam between.
No. 2
  1. Separate the yolks from the whites of 5 eggs.
  2. To the yolks, add a tablespoonful of flour, 2 ozs. of sweet butter (wrought to a cream), lemon peel, nutmeg, and a very little brandy.
  3. Beat all these ingredients up with a spoonful of cream.
  4. Beat the egg whites to a stiff froth.
  5. Lightly mix the beaten whites with the other ingredients.
  6. Butter an omelet pan and bake in a quick oven for 10 to 12 minutes.
  7. When ready, slip the omelet off the pan into a warm dish.
  8. Spread it over with apricot jam or any other preserve.
  9. Double it over and strew sifted sugar over it.
  10. Squeeze a little lemon juice over the omelet.
No. 3
  1. Cook sweet omelet the same way as Our Breakfast Omelet, or make as follows:
  2. Use 3 yolks, cream, and milk.
  3. Beat the whites separately and add them lightly in at the last.
  4. Sugar it over after dishing.
  5. Brown with a salamander.
  6. This omelet is cooked over the fire in an omelet pan and does not go into the oven.
No. 4
  1. Cataldi's sweet omelet uses 1/2 a teaspoonful of sugar.
  2. Add apricot jam at the last.
  3. Powder the omelet over with sugar.
  4. Salamander it so that there are cross bars of burnt caramel sugar over it.
Original Text
Sweet Omelets. No. 1.—½ pt. of cream and 4 eggs, both yolks and whites, a little nutmeg and 3 ozs. of white sugar, all fried together, then taken out of the pan and doubled over, apricot jam being put between. No. 2.—5 eggs—separate the yolks from the whites, add to the yolks a tablespoonful of flour, 2 ozs. of sweet butter, wrought to a cream; flavour with lemon peel nutmeg and a very little brandy; beat all up with a spoonful of cream. Then beat up the whites to a stiff froth; mix them lightly with the other ingredients. Butter the omelet pan and bake in a quick oven. When ready slip it off the pan into a warm dish. Spread it over with apricot jam or any other preserve, double it over and strew sifted sugar and squeeze a little lemon juice over it. If the oven be hot 10 or 12 minutes will take it. No. 3.—Sweet omelet is good cooked the same way as Our Breakfast Omelet, but it may also be made thus: 3 yolks only, cream and milk; whites beaten separately and added lightly in at the last; sugar it over after dishing and brown with a sala- mander. This omelet is cooked over the fire in an omelet pan, and does not go into the oven. No. 4.—Cataldi’s sweet omelet has ½ a teaspoonful of sugar; he adds apricot jam at the last; then powders the omelet over with sugar and salamanders it so that there are cross bars of burnt caramel sugar over it. For other Sweet Omelets, see Ratafia Omelet, and under Macaroni Cheese Omelet.
Notes
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