Omelette Rumbled Plain. — Break three eggs into a
basin, add one tablespoonful of milk. Salt and
season to taste, and slightly beat them up for
hal'f a minutes with a fork. Take an enamelled
frying-pan and dissolve a piece of butter the size of a
wralnu✪ Omelette Rumbled Plaint; when dissolved and the pan well greased
all round the edges, pour in the eggs from the basin.
Note, the gas must not be too fierce, or it will cause
the eggs to burn before they can cook. YV h i 1st they
are cooking, about every twenty-five seconds, scrape,
with the side of a fork, the eggs away from the bottom
of the pan to prevent sticking. Continue to do so
until the mass assumes a light, breezy and soft ap¬
pearance. Serve on hot plates.
Tomato Omelette. — Break 3 fresh eggs in a bowl,
season them with salt and pepper, and beat for two
minutes. Place 2 oz. of butter in a frying pan on
the top of the gas griller, let it heat well wuthout
browning, then add the pulp of twT> or three tomatoe✪ Tomato Omelettes.
Cook for two minutes, then throw the beaten eggs
over, and with a fork mix the whole gently for a
minute; let it rest for one minute longer. Bring up
the two opposite sides, turn it carefully on a hot dish,
and serve.
GAS COOKERY BOOK.
T 1 n
at /
Omelette au Fromage. — Beat up three eggs, and
add an ounce of grated cheese, with a tablespoonful
of milk. Put an ounce of butter✪ Omelette au Fromage in the frying pan
and pour in the mixture. When done serve with a
small portion of grated cheese sprinkled on the top.
Omelette en Surprise. — This omelette is a great
favourite with all gourmets, and should be prepared
as follows: — lake a pint of vanilla ice-cream and
make a soufflee omelette mixture. To mix the souffiee
omelette it is necessary to have the yolks of six eggs
and four whites. Cream the yolks with three ounces
of castor sugar, add a dessertspoonful of cornflour
and half a teaspoonful of vanilla essence. Add a
pinch of salt to the four whites and whisk them until
Quite firm, then add them to the yolks. Now take
some Genoese pastry✪ Omelette en Surprise and cut it into pieces so as to
form a border for the ice-cream. Place the vanilla
ice-cream in the bordeir, spread over the omelette
mixture, wThich should then be shaped with a knife,
place in a fireproof dish, dredge with sugar, and bake
in a sharp oven just sufficiently to brown the top.
Serve quickly. A little rum, brandy, or kirsch
poured round the omelette and fired just before serving
will add to the effect.
Omelette Souffle aux Abricots. — Prepare a
soufflee omelette mixture as directed for Omelette en
Surprise. Place half of the mixture in a fire-proof
dish and spread over some apricot jam✪ Omelette Souffle aux Abricots. Add the rest
of the mixture and bake in a fairly hot oven from
twenty to twenty-five minutes. 'Serve on a folded
napkin.
Omelette Provencale. — Slice up three or four
trimmed mushrooms and place in a stewpan with an
ounce of butter, and let them cook for five minutes.
Peel a tomato and cut it into small slices and put it
into the saucepan, adding the salt, a little pepper, a
finely-chopped clove of garlic, and a few sprigs of
K 2
148
THE HOUSEHOLD
✪ Omelette Provencale
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Omelette Rumbled Plain. — Break three eggs into a
basin, add one tablespoonful of milk. Salt and
season to taste, and slightly beat them up for
hal'f a minutes with a fork. Take an enamelled
frying-pan and dissolve a piece of butter the size of a
wralnut; when dissolved and the pan well greased
all round the edges, pour in the eggs from the basin.
Note, the gas must not be too fierce, or it will cause
the eggs to burn before they can cook. YV h i 1st they
are cooking, about every twenty-five seconds, scrape,
with the side of a fork, the eggs away from the bottom
of the pan to prevent sticking. Continue to do so
until the mass assumes a light, breezy and soft ap¬
pearance. Serve on hot plates.
Tomato Omelette. — Break 3 fresh eggs in a bowl,
season them with salt and pepper, and beat for two
minutes. Place 2 oz. of butter in a frying pan on
the top of the gas griller, let it heat well wuthout
browning, then add the pulp of twT> or three tomatoes.
Cook for two minutes, then throw the beaten eggs
over, and with a fork mix the whole gently for a
minute; let it rest for one minute longer. Bring up
the two opposite sides, turn it carefully on a hot dish,
and serve.
GAS COOKERY BOOK.
T 1 n
at /
Omelette au Fromage. — Beat up three eggs, and
add an ounce of grated cheese, with a tablespoonful
of milk. Put an ounce of butter in the frying pan
and pour in the mixture. When done serve with a
small portion of grated cheese sprinkled on the top.
Omelette en Surprise. — This omelette is a great
favourite with all gourmets, and should be prepared
as follows: — lake a pint of vanilla ice-cream and
make a soufflee omelette mixture. To mix the souffiee
omelette it is necessary to have the yolks of six eggs
and four whites. Cream the yolks with three ounces
of castor sugar, add a dessertspoonful of cornflour
and half a teaspoonful of vanilla essence. Add a
pinch of salt to the four whites and whisk them until
Quite firm, then add them to the yolks. Now take
some Genoese pastry and cut it into pieces so as to
form a border for the ice-cream. Place the vanilla
ice-cream in the bordeir, spread over the omelette
mixture, wThich should then be shaped with a knife,
place in a fireproof dish, dredge with sugar, and bake
in a sharp oven just sufficiently to brown the top.
Serve quickly. A little rum, brandy, or kirsch
poured round the omelette and fired just before serving
will add to the effect.
Omelette Souffle aux Abricots. — Prepare a
soufflee omelette mixture as directed for Omelette en
Surprise. Place half of the mixture in a fire-proof
dish and spread over some apricot jam. Add the rest
of the mixture and bake in a fairly hot oven from
twenty to twenty-five minutes. 'Serve on a folded
napkin.
Omelette Provencale. — Slice up three or four
trimmed mushrooms and place in a stewpan with an
ounce of butter, and let them cook for five minutes.
Peel a tomato and cut it into small slices and put it
into the saucepan, adding the salt, a little pepper, a
finely-chopped clove of garlic, and a few sprigs of
K 2
148
THE HOUSEHOLD