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Classic
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page 207
the sauce. Put a few spoonfuls in the centre of the omelet before folding; when
dished, pour the remainder of the sauce around it.
FISH OMELET.
Make a plain omelet, and when ready to fold, spread over it fish prepared as
follows: Add to a cupful of any kind of cold fish, broken fine, cream enough to
moisten it, season with a tablespoonful of butter; then pepper and salt to
taste. Warm together.
ONION OMELET.
Make a plain omelet, and when ready to turn spread over it a teaspoonful each of
chopped onion and minced parsley; then fold, or, if prepared, mix the minces
into the eggs before cooking.
JELLY OMELET.
Make a plain omelet, and just before folding together, spread with some kind of
jelly. Turn out on a warm platter. Dust it with powdered sugar.
BREAD OMELET. No. 1.
Break four eggs into a basin and carefully remove the treadles; have ready a
tablespoonful of grated and sifted bread; soak it in either milk, water, cream,
white wine, gravy, lemon-juice, brandy or rum, according as the omelet is
intended to be sweet or savory. Well beat the eggs together with a little
nutmeg, pepper and salt; add the bread, and, beating constantly (or the omelet
will be crumbly), get ready a frying-pan, buttered and made thoroughly hot; put
in the omelet; do it on one side only; turn it upon a dish, and fold it double
to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or
pound cake, may replace the bread for a sweet omelet, when pounded loaf sugar
should be sifted over it, and the dish decorated with lumps of currant jelly.
This makes a nice dessert.
BREAD OMELET. No. 2.
Let one teacup of milk come to a boil, pour it over one teacupful of
bread-crumbs, and let it stand a few minutes. Break six eggs into a bowl, stir
(not beat) till well mixed; then add the milk and bread, season with pepper and
salt, mix all well together and turn into a hot frying-pan, containing a large
spoonful of butter boiling hot. Fry the omelet slowly, and when brown on the
bottom cut in squares and turn again, fry to a delicate brown and serve hot.
Cracker omelet may be made by substituting three or four rolled crackers in
place of bread.
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