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Classic
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page 206
six eggs, stir well, stirring one way, until the eggs are cooked, but not too
hard. Serve warm.
RICE OMELET.
Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a
tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper;
mix well, then add three well-beaten eggs. Put a tablespoonful of butter in a
hot frying-pan, and when it begins to boil pour in the omelet and set the pan in
a hot oven. As soon as it is cooked through, fold it double, turn it out on a
hot dish, and serve at once. Very good.
HAM OMELET.
Cut raw ham into dice, fry with butter, and when cooked enough, turn the beaten
egg over it, and cook as a plain omelet.
If boiled ham is used, mince it, and mix with the eggs after they are beaten.
Bacon may be used instead of raw ham.
CHICKEN OMELET.
Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or
rich milk, a tablespoonful of butter, salt and pepper; thicken with a large
tablespoonful of flour. Make a plain omelet, then add this mixture, just before
turning it over. This is much better than the dry minced chicken. Tongue is
equally good.
MUSHROOM OMELET.
Clean a cupful of large button mushrooms, canned ones may be used; cut them into
bits. Put into a stew-pan an ounce of butter and let it melt; add the mushrooms,
a teaspoonful of salt, half a teaspoonful of pepper, and half a cupful of cream
or milk. Stir in a teaspoonful of flour, dissolved in a little milk or water to
thicken, if needed. Boil ten minutes, and set aside until the omelet is ready.
Make a plain omelet the usual way, and just before doubling it, turn the
mushrooms over the centre and serve hot.
OYSTER OMELET.
Parboil a dozen oysters in their own liquor, skim them out, and let them cool;
add them to the beaten eggs, either whole or minced. Cook the same as a plain
omelet.
Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper
and a teaspoonful of chopped parsley. Chop up the oysters and add to
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