Omelettes fourrées de high-class cookery

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
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success · extracted 12 days ago
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Instructions (5)
  1. The omelettes fourrées de high-class cookery may be described as those to which some special preparation is added “en port-manteau,” when the simple cooking of the egg mixture has been completed.
  2. The most perfectly shaped work of art is placed before you, no doubt, but it lacks the volatility of the less pretentious compositions of bourgeois cookery.
  3. Great dexterity in finishing the details is necessary, so I am inclined to counsel simplicity, and the omission of patterns traced on the surfaces of omelettes.
  4. Garnishes to surround these omelettes can of course be prepared separately beforehand.
  5. These are generally little hollowed fried bread
Original Text
The omelettes fourrées de high-class cookery may be described as those to which some special preparation is added “en port-manteau,” when the simple cooking of the egg mixture has been completed. To my mind the lightness of the omelette itself cannot but suffer from the careful folding, dishing up, and garnishing which the plat requires. The most perfectly shaped work of art is placed before you, no doubt, but it lacks the volatility of the less pretentious compositions of bourgeois cookery. Great dexterity in finishing the details is necessary, so I am inclined to counsel simplicity, and the omission of patterns traced on the surfaces of omelettes. Garnishes to surround these omelettes can of course be prepared separately beforehand. These are generally little hollowed fried bread
Notes
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