The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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13O                                        OMELETS*
A Matchless Omelet.—Break 10 eggs in a basin, beat up with them i spoonful of powdered white sugar and a small pinch of salt; butter a small pancake pan, pour in 2 tablespoonfuls of the egg, letting it spread in the pan like a pancake; fry it for a few minutes and fold one side to the center, put a little apricot jam on the centre, fold the 2 ends to the middle over the jam, and roll the omelet round. Make 6 of these small omelets, put them on a dish, sprinkle over some fine sugar, glaze them with a hot salamander and serve. This omelet is nothing more than egg pancakes, and should always be made very light and thin.
Our Favorite Omelet.—Scald a pint of milk, into which stir the yolks of 5 eggs, a tablespoonful each of sugar and flour, and lastly the whites of the eggs well beaten. Bake in a quick oven.
To Make a Plain Omelet.—Six eggs, 1 pinch of salt, 1-4 lb. of butter; pepper. Break the eggs in a basin, omitting the whites of 3 and beat them all up with the salt and pepper until extremely light, then add 2 ounces of butter broken into small pieces, and stir this into the mixture. Put the 2 ounces of butter into a frying pan, make it quite hot, and as soon as it begins to bubble, whisk the eggs, &c., very briskly for a minute or two and pour them into the pan ; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set fold the edges over so that the omelet assumes an oval form, and when it is nicely brown on one side and quite firm it is done. To take off the roughness on the up­per side hold the pan before the fire for a minute or two and brown it with a salamander or hot shovel. Serve very expeditiously on a very hot dish, and never cook it until it is just wanted. The flavor of this omelet may be very much enhanced by adding minced pars­ley, minced onion or shallot, or grated cheese, allowing 1 tablespoon­ful of the former and 1-2 the quantity of the latter to the above pro­portion of eggs. Shrimps or oysters may also be added ; the latter should be scalded in their liquor and then bearded and cut into small pieces. In making an omelet be particularly careful that it is not too thin, and to avoid this do not make it in too large a fry­ing pan, as the mixture would then spread too much and taste of the outside. It should also not be greasy, burnt or too much done, and should be cooked over a gentle fire, and the whole of the substance may be heated without drying up the outsides. Omelets are some­times served with gravy, but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become heavy and flat instead of eating light and soft. In making the gravy the flavor should not overpower that of the omelet, and should be thickened with arrow root or rice flour. Cook with 6 eggs in a fry­ing pan 18 to 20 inches round 2 to 6 minutes. Seasonable always.