Omelettes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 7 min Total: 7 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (16)
Plain Omelette
Truffled Omelette
Savoury Omelette
Cheese Omelette
Green Peas Omelette
Omelette with Cold Potatoes
Instructions (30)
Plain Omelette
  1. Break four new laid eggs into a basin and beat lightly with a fork.
  2. Add a pinch of salt and a dessertspoonful of milk.
  3. Have ready in an enamelled frying pan about half an ounce of hot butter, tilting the pan to cause the butter to run all over it.
  4. Place the pan over the fire with the stove top on.
  5. Pour the beaten eggs into it.
  6. Run the knife round the rim of the omelette.
  7. Cook not more than seven minutes.
  8. Sprinkle over a few fine herbs or a little chopped parsley and fold it over twice on a very hot dish.
  9. The omelette when dished should be moist in the centre.
Truffled Omelette
  1. Prepare the eggs as above.
  2. Chop finely three truffles and beat into the eggs.
  3. Cook in the same manner as the plain omelette.
  4. Serve with the rest of the bottle of truffles cut in thin slices and laid down the centre of the omelette after it is folded.
Savoury Omelette
  1. Take the livers of two fowls, one rasher of bacon, a slice of onion and a pinch of mixed herbs.
  2. Melt in the frying pan a piece of butter about the size of a walnut.
  3. Put the livers, bacon, and herbs into the hot butter.
  4. Fry very gently for about seven to ten minutes and when cooked chop very fine.
  5. Cook the omelette as above and spread the mixture along the middle while still in the pan.
  6. Turn the omelette sides over and serve on a hot dish.
Cheese Omelette
  1. Prepare the eggs as above.
  2. Rub on a cheese grater a piece of Gruyère cheese to make about four tablespoonfuls.
  3. Turn the eggs into the pan.
  4. Dust three parts of grated cheese over the omelette whilst still in the pan.
  5. Dish with a slice and dust over it the remainder of the cheese; fold and place it in the oven for one minute.
Green Peas Omelette
  1. Prepare the eggs as above.
  2. Take a teacup of cold cooked green peas and stir them into the basin with the eggs.
  3. Pour into the hot butter in the pan as for a plain omelette, fold over with the slice and serve on a hot dish.
  4. It will be noticed that sometimes the omelette will rise in a bubble and smoke.
  5. Directly this is noticed pass the blade of the knife under from the sides and let the air out, otherwise it will burn.
Omelette with Cold Potatoes
  1. Cold potatoes cut into discs can be used instead of the peas for the omelette.
Original Text
Omelettes Plain. Break four new laid eggs into a basin and beat lightly with a fork. Add a pinch of salt and a dessertspoonful of milk. Have ready in an enamelled frying pan about half an ounce of hot butter, tilting the pan to cause the butter to run all over it. Place the pan over the fire with the stove top on. Pour the beaten eggs into it. Run the knife round the rim of the omelette. Cook not more than seven minutes. Sprinkle over a few fine herbs or a little chopped parsley and fold it over twice on a very hot dish. The omelette when dished should be moist in the centre. Truffled. Prepare the eggs as above. Chop finely three truffles and beat into the eggs. Cook in the same manner as the plain omelette and serve with the rest of the bottle of truffles cut in thin slices and laid down the centre of the omelette after it is folded. Savoury. Take the livers of two fowls, one rasher of bacon, a slice of onion and a pinch of mixed herbs. Melt in the frying pan a piece of butter about the [Pg 27]size of a walnut. Put the livers, bacon, and herbs into the hot butter. Fry very gently for about seven to ten minutes and when cooked chop very fine. Cook the omelette as above and spread the mixture along the middle while still in the pan. Turn the omelette sides over and serve on a hot dish. Cheese. Prepare the eggs as above. Rub on a cheese grater a piece of Gruyère cheese to make about four tablespoonfuls. Turn the eggs into the pan. Dust three parts of grated cheese over the omelette whilst still in the pan. Dish with a slice and dust over it the remainder of the cheese; fold and place it in the oven for one minute. Green Peas. Prepare the eggs as above. Take a teacup of cold cooked green peas and stir them into the basin with the eggs. Pour into the hot butter in the pan as for a plain omelette, fold over with the slice and serve on a hot dish. It will be noticed that sometimes the omelette will rise in a bubble and smoke. Directly this is noticed pass the blade of the knife under from the sides and let the air out, otherwise it will burn. Cold potatoes cut into discs can be used instead of the peas for the omelette. [Pg 28]
Notes
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