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Classic
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page 96
POACHED EGGS AND HAM
Poach your eggs in a tin dipper, as directed, and when done put them on round
slices of broiled or fried ham. Many prefer this to fried ham and eggs.
EGGS WITH BROWNED BUTTER AND VINEGAR
Put four ounces of butter into an omelet pan over the fire; as it begins to
sputter, break the eggs into it without disturbing the yolks, season with pepper
and salt; fry the eggs carefully and remove them on to the dish in which they
are to be served. Put two ounces more butter in the pan, fry it of a brown
color; put to the butter two tablespoonfuls of vinegar, pour it over the eggs
and serve.
OMELETTE AU NATUREL
Break eight eggs into a bowl; add a teaspoonful of salt, half as much pepper,
beat up the whole very hard and throw in a tablespoonful of water. Have the
omelet-pan on the fire with a cup of sweet butter heated to a gentle heat
(fierce heat would scorch the eggs); pour the eggs into the heated butter; raise
it as it cooks, with a skimmer-spoon, turn in the brown edges, or turn one half
over the other, as it keeps in the lusciousness of the omelet. Keep gently
rolling it, as it cooks, until, when done, it is round like a small roly-poly
pudding. Omelette au naturel is the basis of all omelets, for, by substituting
different seasonings, you have all the varieties of them. Parsley and onion
chopped fine and mixed with the eggs is one variety; grated ham and parsley is
another; sugar makes another class, and so on.
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