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Classic
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page 70
Allow 2 eggs for each guest and 1 tablespoonful milk; this makes the omelet more
tender and puffy, but many prefer it without milk.
184. OMELETTE AUX FINES HERBES.
PLAIN OMELET WITH HASHED PARSLEY.
PROPORTIONS.--For five persons:
Eggs.............10.
Milk..............1 glassful.
Butter............1/4 lb.
Salt and pepper...To suit the taste.
Parsley...........1/2 handful.
Time.--10 minutes.
PREPARATION.--1st. Break the eggs as indicated in No. 175, slip them into a
salad-dish, beat well together with some salt, pepper and hashed parsley (also
milk if used). 2d. Melt 1/4 lb. butter in a frying pan on a bright fire and when
the butter is well hot, pour the eggs in and stir well the whole with a fork
till the pap becomes quite thick. 3d. Take the handle with the right hand,
incline the pan while shaking so as to bring the omelet near one of the edges
and begin to fold it. 4th. Turn the pan over a warm dish so as to fold the
omelet in two.
Don't forget that a good omelet should be long, thick in the middle and soft
inside.
185. OMELETTE AU FROMAGE.
CHEESE OMELET.
As the above, but instead of hashed parsley mix 1/4 lb. rasped cheese (Swiss or
Parmesan) with the eggs.
186. OMELETTE AU JAMBON.
HAM OMELET.
PROPORTIONS.--For five persons:
As for No. 184 and 1/4 lb. cooked ham.
PREPARATION.--1st. Cut the ham in dices, let them fry a little in some butter.
2d. Do as indicated, No. 184, for plain omelet.
187. OMELETTE AU LARD.
OMELET WITH BACON.
PROPORTIONS.--For five persons:
As for No. 184 and 1/4 lb. bacon.
PREPARATION.--1st. Cut the bacon in dices, allow them to cook awhile in some
boiling water to freshen and soften them, and let them drip. 2d. Let them fry
awhile in a frying pan, take the melted lard off, replace it by butter and do as
indicated for the plain omelet, No. 184.
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