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Classic
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page 267
the eggs will remain soft. If liked, finely chopped chives may be mixed with the
egg batter.
12. Plain Omelettes. For 3 omelettes take 6 fresh eggs, 6 small tablespoonfuls
of flour, 1 large cupful of milk, 1 pint of sour cream and a little salt. Flour,
cream, the yolks of the eggs and salt are stirred well together, then add the
milk and shortly before baking the beaten whites of the eggs.
If the cakes are to be baked in butter, which is best for cakes made with cream,
use less salt and proceed ay directed under No. 1.
13. Common Omelettes. Take the yolks of 5 eggs, 1 heaping tablespoonful of
flour, 1 cupful of fresh milk, salt and the beaten whites of the eggs and follow
directions in the preceding receipt.
14. Four-colored Omelettes. (Served instead of a souffle). Make a good omelette
batter as given under No. 12, but use one-third more. Divide this batter into
four parts. The first part is colored red with cochineal, the second green with
spinach juice, the third brown with grated chocolate, while the fourth is not
colored. Before baking make a thick vanilla cream filling for the red omelette
(2 yolks of eggs, 1 cupful of milk, 2 spoon fuls of sugar, l spoonful of
cornstarch, vanilla, salt); for the green omelette a chocolate cream (1 heaping
tablespoonful of chocolate, 1 cupful of milk, 1/2 spoonful of cornstarch, a
little sugar, salt and the whites of the eggs used in the vanilla cream). Cover
the brown omelette with light colored apple jelly, and the yellow omelette with
red currant preserves. Roll the omelettes after being spread with the different
sauces, cut through the middle, sprinkle with sugar and drop over them some
canned cherries before sending to the table.
15. Cornstarch Omelette. 4 fresh eggs, 2 ounces of cornstarch, 1 large cupful of
warmed milk, using one-third water and a little salt. The yolks of the eggs,
cornstarch smoothed in milk, and salt are well beaten together and mixed with
the beaten whites of the eggs and baked in clarified butter as directed under
No. 1.
16. Plain Pancake. 3 ounces of flour, 3 eggs, 1 pint of milk and a little salt.
If only 2 eggs are used, take less milk.
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