7...
Butter in small
I oz.
Add while beating.
pieces
Add a few drops to assist the whites
8...
Water
... ...
and yolks in mixing.
9...
... » • .
... ...
Add the herbs, still beating.
10...
... ...
,.4 ...
Let it stand a little.
11.. .
12.. .
13...
Butter
2 OZ.
Melt in a frying pan over a clear fire.
As soon as the butter is melted, pour
in the eggs, &c.
While the omelet is frying, shake
the pan to prevent it catching.
14...
... ...
When it is firm, raise it and slip
pieces of butter under it.
13...
... • . •
... ...
Let it brown nicely.
16...
...
Fold the omelet in two.
17...
...
When it is done, slip it on a hot disli.
N'ote.
Tlic l-.srbt
:iiay be left out for an omelet an iiatiircl.
EGGS, OMELETS, AND CUSTARDS.
245
12-OMELET with asparagus.
Order.
Ingredients.
Quantities.
Method.
I...
Asparagus ...
Cut the tops of cold dressed asparagus
in small pieces.
2...
Butter
2 OZ,
Melt in the omelet pan.
3"-
• • • • » •
•«. •••
Throw in the asparagus.
4...
••• •••
••• •••
Add the beaten eggs seasoned with
herbs, and proceed as in ii.
13-OMELET with mushrooms.
Order.
Ingredients.
Quantities.
Method.
I...
Mushrooms ...
loor 12 ...
Stew in butter for a few minutes.
2...
...
Mix with the eggs prepared for the
omelet, and proceed as before.
1^
;. — OMELET u>ith onions.
Order.
Ingredients.
Quantities.
Method.
I..
Onions
2 or 3 ...
Peel and cut in slices.
2...
Butter
2 OZ.
Melt in a pan.
3-"
••• •••
Throw in the onions and brown them.
4...
Butter
I OZ.
Add.
5...
Pour on the beaten eggs and proceed
as before.
15.-OMELET au lard.
Order.
Ingredients.
Quantities.
Method.
I...
Bacon or
4 1b. ...
Cut in dice.
2...
Ham
4 lb. ...
Cut in thin slices.
3"
Butter
2 oz.
Melt in the omelet pan.
4...
...
...
Throw in the bacon or ham.
5"
••• ...
...
When brown add the beaten eggs
flavoured with pepper.
16...
Sauce
piquante
• ••
Roll the omelet when done.
17...
Serve with the omelet.
246
MYRA’S COOKERY BOOK.
16— OMELET aux anchois.
Order.
Ingredients.
Quantities.
Method.
I...
Anchovies ...
12
Soak in cold water for 15 minutes.
2...
Bread
... ...
Scrape, and cut them in small slices.
...
Cut in thin slices and toast.
4...
Oil
...
Fry the sippets in boiling oil.
5-
EgKS
...
Lay the slices of anchovy on the
toasted sippets.
6...
12
Beat in a basin.
7...
Salt, pepper ...
... ...
Add.
8...
Oil
...
Put in a fryingpan on the fire.
9...
...
...
When it begins to boil, pour in half
the beaten eggs for a thin omelet.
10...
... ...
... ...
When done put it in a dish.
II...
...
Lay the toasted sippets with anchovy
on the omelet.
\2...
...
Make a second omelet with the
remainder of the eggs.
13...
... ...
... ...
Place this over the toast and serve.
14...
Good gravy
or sauce
...
Pour over or serve separately.
17
— OMELET (iti fromage.
Order.
Ingredients.
Quantities.
Method.
I...
Cheese
i lb. ...
Grate fine.
2...
Eggs
12
Beat in a basin.
3-
... ...
Add the grated cheese.
4...
Cream
1 tea
cupful
Add to the eggs and beat well.
5---
Pepper, salt ...
Add.
6...
Fry the omelet in the usual way.
18-OMELET
ail pain (economical).
Order.
Ingredients.
Quantities.
Method.
I...
Stale bread ...
Cut in small pieces enough to cover
the bottom of the pan.
3"
Butter
3 oz. ...
Page 105
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
7...
Butter in small
I oz.
Add while beating.
pieces
Add a few drops to assist the whites
8...
Water
... ...
and yolks in mixing.
9...
... » • .
... ...
Add the herbs, still beating.
10...
... ...
,.4 ...
Let it stand a little.
11.. .
12.. .
13...
Butter
2 OZ.
Melt in a frying pan over a clear fire.
As soon as the butter is melted, pour
in the eggs, &c.
While the omelet is frying, shake
the pan to prevent it catching.
14...
... ...
When it is firm, raise it and slip
pieces of butter under it.
13...
... • . •
... ...
Let it brown nicely.
16...
...
Fold the omelet in two.
17...
...
When it is done, slip it on a hot disli.
N'ote.
Tlic l-.srbt
:iiay be left out for an omelet an iiatiircl.
EGGS, OMELETS, AND CUSTARDS.
245
12-OMELET with asparagus.
Order.
Ingredients.
Quantities.
Method.
I...
Asparagus ...
Cut the tops of cold dressed asparagus
in small pieces.
2...
Butter
2 OZ,
Melt in the omelet pan.
3"-
• • • • » •
•«. •••
Throw in the asparagus.
4...
••• •••
••• •••
Add the beaten eggs seasoned with
herbs, and proceed as in ii.
13-OMELET with mushrooms.
Order.
Ingredients.
Quantities.
Method.
I...
Mushrooms ...
loor 12 ...
Stew in butter for a few minutes.
2...
...
Mix with the eggs prepared for the
omelet, and proceed as before.
1^
;. — OMELET u>ith onions.
Order.
Ingredients.
Quantities.
Method.
I..
Onions
2 or 3 ...
Peel and cut in slices.
2...
Butter
2 OZ.
Melt in a pan.
3-"
••• •••
Throw in the onions and brown them.
4...
Butter
I OZ.
Add.
5...
Pour on the beaten eggs and proceed
as before.
15.-OMELET au lard.
Order.
Ingredients.
Quantities.
Method.
I...
Bacon or
4 1b. ...
Cut in dice.
2...
Ham
4 lb. ...
Cut in thin slices.
3"
Butter
2 oz.
Melt in the omelet pan.
4...
...
...
Throw in the bacon or ham.
5"
••• ...
...
When brown add the beaten eggs
flavoured with pepper.
16...
Sauce
piquante
• ••
Roll the omelet when done.
17...
Serve with the omelet.
246
MYRA’S COOKERY BOOK.
16— OMELET aux anchois.
Order.
Ingredients.
Quantities.
Method.
I...
Anchovies ...
12
Soak in cold water for 15 minutes.
2...
Bread
... ...
Scrape, and cut them in small slices.
...
Cut in thin slices and toast.
4...
Oil
...
Fry the sippets in boiling oil.
5-
EgKS
...
Lay the slices of anchovy on the
toasted sippets.
6...
12
Beat in a basin.
7...
Salt, pepper ...
... ...
Add.
8...
Oil
...
Put in a fryingpan on the fire.
9...
...
...
When it begins to boil, pour in half
the beaten eggs for a thin omelet.
10...
... ...
... ...
When done put it in a dish.
II...
...
Lay the toasted sippets with anchovy
on the omelet.
\2...
...
Make a second omelet with the
remainder of the eggs.
13...
... ...
... ...
Place this over the toast and serve.
14...
Good gravy
or sauce
...
Pour over or serve separately.
17
— OMELET (iti fromage.
Order.
Ingredients.
Quantities.
Method.
I...
Cheese
i lb. ...
Grate fine.
2...
Eggs
12
Beat in a basin.
3-
... ...
Add the grated cheese.
4...
Cream
1 tea
cupful
Add to the eggs and beat well.
5---
Pepper, salt ...
Add.
6...
Fry the omelet in the usual way.
18-OMELET
ail pain (economical).
Order.
Ingredients.
Quantities.
Method.
I...
Stale bread ...
Cut in small pieces enough to cover
the bottom of the pan.
3"
Butter
3 oz. ...