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Classic
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page 204
minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due
quantity, which gives as many different kinds of omelets.
They are also served over many kinds of thick sauces or purèes, such as
tomatoes, spinach, endive, lettuce, celery, etc.
If vegetables are to be added, they should be already cooked, seasoned and hot;
place in the centre of the omelet, just before turning; so with mushroom,
shrimps, or any cooked ingredients. All omelets should be served the moment they
are done, as they harden by standing, and care taken that they do not cook too
much.
Sweet omelets are generally used for breakfast or plain desserts.
PLAIN OMELET.
Put a smooth, clean, iron frying-pan on the fire to heat; meanwhile, beat four
eggs, very light, the whites to a stiff froth, and the yolks to a thick batter.
Add to the yolks four tablespoonfuls of milk, pepper and salt; and lastly stir
in the whites lightly. Put a piece of butter nearly half the size of an egg into
the heated pan; turn it so that it will moisten the entire bottom, taking care
that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the
frying-pan handle in your left hand, and, as the eggs whiten, carefully, with a
spoon, draw up lightly from the bottom, letting the raw part run out on the pan,
till all be equally cooked; shake with your left hand, till the omelet be free
from the pan, then turn with a spoon one half of the omelet over the other; let
it remain a moment, but continue shaking, lest it adhere; toss to a warm platter
held in the right hand, or lift with a flat, broad shovel; the omelet will be
firm, around the edge, but creamy and light inside.
MEAT OR FISH OMELETS.
Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc.,
and either cut it small or pound it to a paste in a mortar, together with a
proper proportion of spices and salt; then either toss it in a buttered
frying-pan over a clear fire till it begins to brown, and pour beaten eggs upon
it, or beat it up with the eggs, or spread it upon them after they have begun to
set in the pan. In any case serve hot, with or without a sauce; but garnished
with crisp herbs in branches, pickles, or sliced lemon. The right proportion is
one tablespoonful of meat to four eggs. A little milk, gravy, water, or white
wine, may be advantageously added to the eggs while they are being beaten.
Potted meats make admirable omelets in the above manner.
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