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Classic
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page 203
MIXED EGGS AND BACON.
Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry
it quickly until nicely browned, but on no account burn it. Break half a dozen
eggs into a basin, strain and season them with pepper, add them to the bacon,
stir the whole about, and, when sufficiently firm, turn it out into a dish.
Decorate with hot pickles.
MIXED EGGS GENERALLY.--SAVORY OR SWEET.
Much the same method is followed in mixed eggs generally, whatever may be added
to them; really it is nothing more than an omelet which is stirred about in the
pan while it is being dressed, instead of being allowed to set as a pancake.
Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may
be used.
COLD EGGS FOR A PICNIC.
This novel way of preparing cold egg for the lunch-basket fully repays one for
the extra time required. Boil hard several eggs, halve them lengthwise; remove
the yolks and chop them fine with cold chicken, lamb, veal or any tender,
roasted meat; or with bread soaked in milk, and any salad, as parsley, onion,
celery, the bread being half of the whole; or with grated cheese, a little olive
oil, drawn butter, flavored. Fill the cavity in the egg with either of these
mixtures, or any similar preparation. Press the halves together, roll twice in
beaten egg and bread-crumbs, and dip into boiling lard. When the color rises
delicately, drain them and they are ready for use.
OMELETS.
In making an omelet, care should be taken that the omelet pan is hot and dry. To
ensure this, put a small quantity of lard or suet into a clean frying-pan, let
it simmer a few minutes, then remove it; wipe the pan dry with a towel, and then
put in a tablespoonful of butter. The smoothness of the pan is most essential,
as the least particle of roughness will cause the omelet to stick. As a general
rule, a small omelet can be made more successfully than a large one, it being
much better to make two small ones of four eggs each, than to try double the
number of eggs in one omelet and fail. Allow one egg to a person in making an
omelet and one tablespoonful of milk; this makes an omelet more puffy and tender
than one made without milk. Many prefer them without milk.
Omelets are called by the name of what is added to give them flavor, as
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