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Classic
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page 205
VEGETABLE OMELET.
Make a purée by mashing up ready-dressed vegetables, together with a little
milk, cream or gravy, and some seasoning. The most suitable vegetables are
cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms,
asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating them
very light. Pour them into a nice hot frying-pan, containing a spoonful of
butter; spread the purée upon the upper side; and when perfectly hot, turn or
fold the omelet together and serve. Or cold vegetables may be merely chopped
small, then tossed in a little butter, and some beaten and seasoned eggs poured
over.
OMELET OF HERBS.
Parsley, thyme, and sweet marjoram mixed gives the famous omelette aux fines
herbes so popular at every wayside inn in the most remote corner of sunny
France. An omelet "jardiniere" is two tablespoonfuls of mixed parsley, onion,
chives, shalots and a few leaves each of sorrel and chevril, minced fine and
stirred into the beaten eggs before cooking. It will take a little more butter
to fry it than a plain one.
CHEESE OMELET.
Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful
of grated cheese; add a little more cheese before folding; turn it out on a hot
dish; grate a little cheese over it before serving.
ASPARAGUS OMELET.
Boil with a little salt, and until about half cooked, eight or ten stalks of
asparagus, and cut the eatable part into rather small pieces; beat the eggs, and
mix the asparagus with them. Make the omelet as above directed.
Omelet with parsley is made by adding a little chopped parsley.
TOMATO OMELET. No. 1.
Peel a couple of tomates, which split into four pieces; remove the seeds, and
cut them into small dice; then fry them with a little butter until nearly done,
adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make
the omelet as usual. Or, stew a few tomatoes in the usual way and spread over
before folding.
TOMATO OMELET. No. 2.
Cut in slices and place in a stew-pan six peeled tomatoes; add a tablespoonful
of cold water, a little pepper, and salt. When they begin to simmer, break in
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