Mrs. Roundell's Practical cookery book

French chefs are very fond of serving Omelettes fourrées , or Omelettes lined with different preparations of fish, kidneys, chicken’s livers, foie gras, etc. These Omelettes are very neat in appearance, carefully dished, and elaborately garnished, but they cannot be light. In the Omelette fourree lightness is sacrificed to appearance, and a simple Omelette is infinitely preferable. SWEET OMELETTES. For these the second method of making an Omelette is infinitely superior to the first. Use a twelve-inch pan, as the Omelette, being very light and frothy, requires a roomy pan. Break three eggs one after the other, putting the yolks into one basin and the whites into another. Mix the yolks together with two forks. Whip the whites to a stiff froth. Add to the yolks one ounce of sugar and a few drops of lemon- juice. Melt an ounce of butter in the Omelette pan, and see that it covers the pan evenly all over, not leaving any dry spaces. The fire must not be too hot. When the butter ceases bubbling mix the yolks of the eggs quickly with the whipped whites, pour the whole into the pan, and smooth it over with the palette-knife. Keep the heat rather low, and let the Omelette alone for two minutes. Then detach the edges from the pan with the knife, and as soon as the under part of the Omelette is seen to be setting double it over and turn it into the hot dish. The dish should previously have been well dusted with sugar, and plenty of sugar should be dredged over the Omelette just as it is served. Sweet Omelettes are improved by glazing them with a proper Omelette glazing-iron whilst the lower part of the Omelette is setting; this turns the sugar on the surface to caramel, and makes the Omelette firmer. This is a simple Omelette Sucrée. If an Omelette an Confiture is wanted melt four tablespoonfuls of either apricot jam or strawberry jam in a small stewpan, and SWEET OMELETTES add a tablespoonful of kirsch. Keep this hot in a cup set in a basin of hot water, and just as the Omelette is ready to be doubled over pour the preserve quickly over the surface. It can, of course, be spread with the knife, but pouring is quicker. Cold jam would chill and spoil the Omelette. Flavourings such as rum, vanilla, ratafia, lemon, etc., are often liked. For these mix a tablespoonful of any flavouring selected with the yolks of the eggs when the sugar is added. 4io CHAPTER XII. Macaroni, so excellent when prepared by an Italian, is often ruined by an English cook. Macaroni is the principal f6od of many thousands of Italians, and Sir Henry Thompson considers that “ weight for weight, Macaroni may be regarded as not less valuable for flesh-making purposes than beef and mutton.” He specially recommends Macaroni as a luncheon dish for those who have to give close attention to business during a long afternoon, for it is easily digested, very sustaining, and does not cause dulness or sleepiness. English cooks generally spoil Macaroni by over-cooking it, and by soaking it in cold water. It must be acknowledged that all Macaroni is dirty (although the eye may not detect it), for it has necessarily been much handled by the extremely dirty Italians who manufacture it. But Macaroni must never be touched by any liquid which is not absolutely boiling. A great authority has wisely said “ Washing Macaroni is “ useless and unnecessary.