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Classic
Cook Books
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page 97
A NICE OMELET WITH GREEN ONION
Beat the whites and yolks of six eggs separately, put in a tablespoonful of
butter, a spoonful of chopped green onion and one of fine-cut parsley, and mix
with the eggs; then put it into a thick-bottomed pan, in which you have placed a
half cup of butter. Roll it up as it cooks, and tilt the pan on one side, that
the omelet may cook on the other side; roll up again as it cooks. Do not let it
get hard and brown, but keep it soft. Keep on rolling as well as you can; a
little practice will make you perfect. When the eggs cook, butter, pepper and
salt them, and turn on a dish.
OMELET FOR ONE PERSON
Beat two eggs--yolks and whites separately; in a bowl put a tablespoonful of
water, a little parsley, a teaspoonful of butter, and a little green onion, if
liked; beat the eggs into this, and whisk all very rapidly for a few minutes;
then pour it into a pan, where there is a tablespoonful of butter just hot
enough to color the eggs; cook them very slowly, and roll up the omelet as it
cooks until it is like a rolled pancake; pepper and salt it at the last moment
of cooking, as putting in salt too soon makes eggs tough.
OMELET WITH PARMESAN CHEESE
Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese,
some pepper and a little salt; beat the whole together, pour into a pan, roll up
and bake as directed. Butter it well before sending to table.
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Classic
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