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Classic
Cook Books
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page 99
to a dish and serve quickly. This omelet must be clear and shake like a jelly.
A DELICIOUS OMELET
Beat separately, and lightly, six eggs; add to them a tablespoonful of chopped
green onion, and the same of parsley, chopped fine; beat them into the eggs with
two tablespoonfuls of water, and at the last moment a little salt. Have a
thick-bottomed skillet or pan on the fire, put in a teaspoonful of nice sweet
butter, and when this is hot put in the eggs. Take a broad-bladed knife and keep
rolling the omelet as it sets; do not let it get too brown, but roll it in an
oblong shape; never turn an omelet over, but push and roll it, as described,
then slide it on a hot dish, pour a spoonful of melted butter over it, and send
it to table hot. A wood fire is the best, over which to cook an omelet, as you
want only a blaze; a great heat in the stove makes it impossible to have the
eggs of the light delicate brown required.
SPANISH OMELET
Beat up six eggs until quite light, add to them a cup of chopped ham and two
small onions minced very fine. The onions should be cooked a little before being
put into the eggs, or they will not be cooked enough. When mixed together put it
into a thick-bottomed pan and commence rolling. When it is a light brown, give
it the last roll, let it lie a moment in the pan, then dish it. Put fresh butter
as it goes to table, for the butter the omelet is fried in is never good to send
to table.
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