1 dessert-sp. chutney✪ Curry Omelet (Omelette à l’Indienne).
Make a plain omelet according to Recipe 1412,
adding the curry paste and the chutney (finely
330
COOKERY FOR EVERY HOUSEHOLD
chopped) to the yolks of eggs. Serve the omelet
on a bed of boiled rice, and pour curry sauoe
round.
1424. Fish Omelet (Omelette au Poisson)
2 oz. cooked fish. 2 eggs.
1 tea - sp. chopped Pepper and salt,
parsley. 1 oz. butter.
Make in the same way as Plain Omelet (Recipe
1412), adding the fish, finely chopped, and the
chopped parsley to the yolks of eggs.
1425. Ham Omelet (Omelette au Jambon)
2 oz. cooked ham. 1 tea-sp.chopped parsley
2 eggs. A little made mustard.
1 oz. butter. A pinch of pepper.
Make in the same way as Plain Omelet (Recipe
1412), adding the ham finely chopped to the yolks
of eggs.
1426. Kidney Omelet (Omelette aUx Rognons)
2 sheep’s kidneys.
1 tea-sp. chopped parsley✪ Fish Omelet (Omelette au Poisson)
1 tea-sp. chopped shallot
\ oz. butter.
Pepper. Salt.
A plain omelet.
Split the kidneys, and remove the skin and hard
fat from the centre. Cut them in small pieces.
Melt the butter, and when hot add the chopped
onion, and fry a little. Then add the kidney and
seasonings, put the lid on the pan, and cook slowly
for 10 minutes. Make a plain omelet, and before
folding put the kidney mixture in the centre.
This omelet may be served with a little brown
sauce or gravy poured round it.
Make the Omelet according to directions given in
Recipe 1412, using the above ingredients. When
it is set in the pan, put the lobster mixture
in the centre and iold the omelet over it, first
from one side and then from the other, making
the edges overlap in the middle. Slip carefully
on to a very hot dish with a dish paper on it,
and serve the omelet as quickly as possible.
Note. — Tinned lobster may be used.
1429. Mushroom Omelet (Omelette aux
Champignons)
l lb. fresh mushrooms.
1 shallot.
1 tea - sp.
parsley.
chopped
Salt. Pepper.
| oz. butter✪ Mushroom Omelet (Omelette aux Champignons).
A plain or savoury
omelet.
Remove the skins and stalks from the mush-
rooms, and let them lie in salt and water for 5
minutes. Then dry them thoroughly and cut them
small. Melt the butter in a small saucepan, and
put in the mushrooms, shallot finely chopped,
parsley, pepper, and salt. Cook these together
about 5 minutes. Make a plain omelet according
to Recipe 1412, and before folding it over place
the mushroom mixture on one half.
1430. Nut Omelet
3 eggs.
£ lb. shelled Brazil nuts.
A pinch of nutmeg.
Pepper and salt.
Make in the same way as Plain Omelet
(Recipe 1411), adding the nuts finely grated to the
eggs. When the omelet is cooked, sprinkle a few
ground nuts over the top and brown slightly.
1427. Lentil Omelet
1431. Oyster Omelet (Omelette aux Huitres)
2 table-sps. lentils.
1 gill stock.
1 table - sp. chopped
onion.
\ tea-sp. curry powder.
2 oz. butter.
3 or 4 eggs.
Seasoning.
Wash the lentils, and if time permits allow them
to soak for an hour or two in cold water. Then
put them into a small saucepan with the stock
and onion, and stew them slowly until soft and
reduced to a thick puree. Add half the butter,
season with the curry powder, pepper, and salt,
and beat the mixture until quite smooth. Make
an omelet with the eggs and the remainder of the
butter, and put the lentil puree in the centre of it
before folding it over.
Note. — The remains of stewed lentils may be used
for this.
1428. Lobster Omelet (Omelette au Homard)
Omelet. ✪ Nut Omelet
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1 dessert-sp. chutney.
Make a plain omelet according to Recipe 1412,
adding the curry paste and the chutney (finely
330
COOKERY FOR EVERY HOUSEHOLD
chopped) to the yolks of eggs. Serve the omelet
on a bed of boiled rice, and pour curry sauoe
round.
1424. Fish Omelet (Omelette au Poisson)
2 oz. cooked fish. 2 eggs.
1 tea - sp. chopped Pepper and salt,
parsley. 1 oz. butter.
Make in the same way as Plain Omelet (Recipe
1412), adding the fish, finely chopped, and the
chopped parsley to the yolks of eggs.
1425. Ham Omelet (Omelette au Jambon)
2 oz. cooked ham. 1 tea-sp.chopped parsley
2 eggs. A little made mustard.
1 oz. butter. A pinch of pepper.
Make in the same way as Plain Omelet (Recipe
1412), adding the ham finely chopped to the yolks
of eggs.
1426. Kidney Omelet (Omelette aUx Rognons)
2 sheep’s kidneys.
1 tea-sp. chopped parsley
1 tea-sp. chopped shallot
\ oz. butter.
Pepper. Salt.
A plain omelet.
Split the kidneys, and remove the skin and hard
fat from the centre. Cut them in small pieces.
Melt the butter, and when hot add the chopped
onion, and fry a little. Then add the kidney and
seasonings, put the lid on the pan, and cook slowly
for 10 minutes. Make a plain omelet, and before
folding put the kidney mixture in the centre.
This omelet may be served with a little brown
sauce or gravy poured round it.
Make the Omelet according to directions given in
Recipe 1412, using the above ingredients. When
it is set in the pan, put the lobster mixture
in the centre and iold the omelet over it, first
from one side and then from the other, making
the edges overlap in the middle. Slip carefully
on to a very hot dish with a dish paper on it,
and serve the omelet as quickly as possible.
Note. — Tinned lobster may be used.
1429. Mushroom Omelet (Omelette aux
Champignons)
l lb. fresh mushrooms.
1 shallot.
1 tea - sp.
parsley.
chopped
Salt. Pepper.
| oz. butter.
A plain or savoury
omelet.
Remove the skins and stalks from the mush-
rooms, and let them lie in salt and water for 5
minutes. Then dry them thoroughly and cut them
small. Melt the butter in a small saucepan, and
put in the mushrooms, shallot finely chopped,
parsley, pepper, and salt. Cook these together
about 5 minutes. Make a plain omelet according
to Recipe 1412, and before folding it over place
the mushroom mixture on one half.
1430. Nut Omelet
3 eggs.
£ lb. shelled Brazil nuts.
A pinch of nutmeg.
Pepper and salt.
Make in the same way as Plain Omelet
(Recipe 1411), adding the nuts finely grated to the
eggs. When the omelet is cooked, sprinkle a few
ground nuts over the top and brown slightly.
1427. Lentil Omelet
1431. Oyster Omelet (Omelette aux Huitres)
2 table-sps. lentils.
1 gill stock.
1 table - sp. chopped
onion.
\ tea-sp. curry powder.
2 oz. butter.
3 or 4 eggs.
Seasoning.
Wash the lentils, and if time permits allow them
to soak for an hour or two in cold water. Then
put them into a small saucepan with the stock
and onion, and stew them slowly until soft and
reduced to a thick puree. Add half the butter,
season with the curry powder, pepper, and salt,
and beat the mixture until quite smooth. Make
an omelet with the eggs and the remainder of the
butter, and put the lentil puree in the centre of it
before folding it over.
Note. — The remains of stewed lentils may be used
for this.
1428. Lobster Omelet (Omelette au Homard)
Omelet.