Pyramide d’ceufs k la Reforme.— Stuffed halves
of hard-boiled eggs, dished up in a pyramidal
form, sprinkled with finely chopped ham and
truffles, sauced, and baked in a quick oven.
Ragout d’ceufs k la Frangaise.— Slices of hard-
boiled eggs, with truffles and morels, stewed in red
wine sauce.
OMELETTES-OMELETS.
An omelet is usually defined as a dish consisting of
beaten and seasoned eggs, fried in butter over a quick
fire, and shaped like a cushion.
There are three varieties of omelets : the plain
(simple and compound), the stuffed (puree), and the
puffed (souffle omelets).
An almost endless variety of omelets can be pre-
pared, either plain, compound, savoury, or sweet,
because the addition of a special ingredient often
brings about a new name.
As a savoury, the so-called omelettes fines herbes are
the most favoured, the fine herbs being mainly repre-
sented by chopped parsley. A number of other
omelets besides the savoury kinds are introduced
in this register, most of which make admirable break-
fast or lunch dishes.
A little sauce or gravy is frequently served with an
omelet, and should be poured round the base of the
dish and not over the omelet.
Simple and Compound Omelets.
Omelette aux anchois.
Omelette aux bucardes.
Omelette au caviar.
Omelette aux champignons.
Omelette aux dames.
Omelette aux crevettes.
Omelette aux ecrevisses.
Omelette aux fines herbes.
Omelette au fromage.
Omelette de homard.
Anchovy omelet.
Cockle omelet.
Omelet filled with caviare.
Mushroom omelet.
Clam omelet.
Shrimp omelet.
Prawn omelet.
Savoury omelet.
Cheese omelet.
Lobster omelet.
204
OMELETS
Omelette aux hultres.
Omelette au jamb on.
Omelette au lard.
Omelette aux lentilles.
Omelette axix moules.
Omelette au naturel.
Omelette aux olives.
Omelette aux pommes de terre.
Omelette aux rognons.
Omelette aux tomates.
Omelette aux truffes.
Oyster omelet
Ham omelet.
Bacon omelet.
Lentil omelet.
Mussel omelet.
Plain omelet.
Olive omelet.
Potato omelet.
Omelet with stewed kidney.
Tomato omelet.
Truffle omelet.
Omelette a l’Alg^rienne. — Plain omelet, filled
with artichoke bottoms, stewed in tomato sauce.
— a l’Anglaise. — Plain omelet, garnished with thin
rashers of fried bacon.
— Allemande. — Rich pancake batter, fried in butter
rather thickly, and folded; usually served with salad.
■ — Amerieaine. — Savoury omelet, filled with sliced
tomatoes tossed in butter, chopped bacon, and
fried shallots.
— Bearnaise. — Plain omelet, mixed with asparagus
puree, and filled with mushroom and artichoke
bottom ragout ; sauced with bearnaise round base.
— bonne femme. — Savoury omelet, filled with
sorrel puree.
— a la ehasseup. — Savoury omelet filled with
minced game ; sauce, madere.
— Czarina. — Plain omelet, filled with a delicate
cucumber stew.
— Duehesse. — Very small savoury omelets, mixed
with chopped tongue and dressed on slices of
tongue ; sauce, tomate.
— Espagnole. — Savoury omelet, containing dice
shapes of fried ham, filled with sauteed tomatoes.
— fourree. — Stuffed or compound omelet (filled with
a savoury mixture).
— Franeaise. — Savoury omelet, containing cream,
and filled with eschalot flavour.
— aux hareng’s fumes.— Omelet with fillets of
kippered herrings.
— HongTOise. — Omelet containing paprika, season-
ing, etc., stuffed with fried ham, onion, and veloute
sauce ; veloute sauce poured round omelet.
— Imp4ratriee. — Omelet filled with delicate ragout
of mushrooms, bearded oysters, and chicken fillets ;
sauce, veloute.
Page 120
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pyramide d’ceufs k la Reforme.— Stuffed halves
of hard-boiled eggs, dished up in a pyramidal
form, sprinkled with finely chopped ham and
truffles, sauced, and baked in a quick oven.
Ragout d’ceufs k la Frangaise.— Slices of hard-
boiled eggs, with truffles and morels, stewed in red
wine sauce.
OMELETTES-OMELETS.
An omelet is usually defined as a dish consisting of
beaten and seasoned eggs, fried in butter over a quick
fire, and shaped like a cushion.
There are three varieties of omelets : the plain
(simple and compound), the stuffed (puree), and the
puffed (souffle omelets).
An almost endless variety of omelets can be pre-
pared, either plain, compound, savoury, or sweet,
because the addition of a special ingredient often
brings about a new name.
As a savoury, the so-called omelettes fines herbes are
the most favoured, the fine herbs being mainly repre-
sented by chopped parsley. A number of other
omelets besides the savoury kinds are introduced
in this register, most of which make admirable break-
fast or lunch dishes.
A little sauce or gravy is frequently served with an
omelet, and should be poured round the base of the
dish and not over the omelet.
Simple and Compound Omelets.
Omelette aux anchois.
Omelette aux bucardes.
Omelette au caviar.
Omelette aux champignons.
Omelette aux dames.
Omelette aux crevettes.
Omelette aux ecrevisses.
Omelette aux fines herbes.
Omelette au fromage.
Omelette de homard.
Anchovy omelet.
Cockle omelet.
Omelet filled with caviare.
Mushroom omelet.
Clam omelet.
Shrimp omelet.
Prawn omelet.
Savoury omelet.
Cheese omelet.
Lobster omelet.
204
OMELETS
Omelette aux hultres.
Omelette au jamb on.
Omelette au lard.
Omelette aux lentilles.
Omelette axix moules.
Omelette au naturel.
Omelette aux olives.
Omelette aux pommes de terre.
Omelette aux rognons.
Omelette aux tomates.
Omelette aux truffes.
Oyster omelet
Ham omelet.
Bacon omelet.
Lentil omelet.
Mussel omelet.
Plain omelet.
Olive omelet.
Potato omelet.
Omelet with stewed kidney.
Tomato omelet.
Truffle omelet.
Omelette a l’Alg^rienne. — Plain omelet, filled
with artichoke bottoms, stewed in tomato sauce.
— a l’Anglaise. — Plain omelet, garnished with thin
rashers of fried bacon.
— Allemande. — Rich pancake batter, fried in butter
rather thickly, and folded; usually served with salad.
■ — Amerieaine. — Savoury omelet, filled with sliced
tomatoes tossed in butter, chopped bacon, and
fried shallots.
— Bearnaise. — Plain omelet, mixed with asparagus
puree, and filled with mushroom and artichoke
bottom ragout ; sauced with bearnaise round base.
— bonne femme. — Savoury omelet, filled with
sorrel puree.
— a la ehasseup. — Savoury omelet filled with
minced game ; sauce, madere.
— Czarina. — Plain omelet, filled with a delicate
cucumber stew.
— Duehesse. — Very small savoury omelets, mixed
with chopped tongue and dressed on slices of
tongue ; sauce, tomate.
— Espagnole. — Savoury omelet, containing dice
shapes of fried ham, filled with sauteed tomatoes.
— fourree. — Stuffed or compound omelet (filled with
a savoury mixture).
— Franeaise. — Savoury omelet, containing cream,
and filled with eschalot flavour.
— aux hareng’s fumes.— Omelet with fillets of
kippered herrings.
— HongTOise. — Omelet containing paprika, season-
ing, etc., stuffed with fried ham, onion, and veloute
sauce ; veloute sauce poured round omelet.
— Imp4ratriee. — Omelet filled with delicate ragout
of mushrooms, bearded oysters, and chicken fillets ;
sauce, veloute.