Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings. Put butter in hot omelet pan; when melted, turn in mixture; as it cooks, lift with spatula, letting uncooked part run underneath until whole is of creamy consistency. Increase heat that it may brown quickly underneath. Fold and turn on hot platter. Do not try to make too large an omelet: make two or more smaller ones instead. Serves 3 or 4. See next page for special omelets. To Vary. Spread with filling or sauce before folding. Pour sauce around omelet on platter. As filling, use any of the following: Asparagus. ‘Tender tips or short pieces, cooked and reheated in butter. Cauliflower. Flowerets or small pieces, cooked and reheated in butter. Peas. Cooked. Dressed with butter or cream. Mushrooms. Creamed or sautéed. Bacon. Diced and cooked. Chicken. Cooked and chopped or creamed. | Ham. Chopped or cut in narrow strips. Sausages. Cooked and sliced. Lobster, Shrimps, or Crab Meat. Creamed, or heated a few minutes in butter. Fish. Cooked and flaked. Creamed. Jam, Jelly, or Marmalade. Grated Cheese. 2 tablespoons in mixture or sprinkled on omelet be- fore folding. Parsley. Sauté 4% to 3 teaspoons in butter before pouring in egg mixture. Peppers. Sauté 2 tablespoons, cut fine, in butter before pouring in egg mixture. Tomato. Spread 4% cup pulp on omelet before folding. Kidneys. Cooked and minced. 374. THE BOSTON COOKING-SCHOOL COOK BOOK SPECIAL OMELETS Omelet aux Fines Herbes. , Add to egg mixture, 14 teaspoon each, finely cut parsley, watercress, chives, and tarragon or chervil. Any of these alone, or any combination, makes a savory omelet. Omelet with Crotitons. Sauté in butter, 1 cup stale bread cut in %-inch cubes. Add to mixture. Omelet Soubise. Turn on hot copper or oven-proof platter. Pour over Onion Sauce (p. 192). Sprinkle with 2 tablespoons Parmesan cheese. Bake in hot oven (425° F.) until cheese melts. Omelet Boulestin. Make like Omelet Soubise, using Mush- room Sauce (p. 195). Omelet Paysanne. Cut thinly sliced bacon in small squares to make 4% cup. Fry until crisp and brown. Drain off fat and in it fry 1 cup 14-inch potato cubes until delicately brown, drain, and mix with bacon. Fold half in omelet and surround with remaining bacon and potato. Spanish Omelet. Cook 1 tablespoon finely chopped onion _and 1 tablespoon finely cut red or green pepper in 2 tablespoons butter, add 114 cups tomatoes, and cook until moisture is nearly evaporated. Add 1 tablespoon sliced mushrooms, 1 tablespoon capers, 4 teaspoon salt, and a few grains cayenne pepper. Serve in fold and around omelet. Oyster Crab Omelet. Wash and drain 1 cupcrabs. Sauté in butter, add egg mixture and cook. Oyster Omelet. Parboil 1 pint oysters, drain and cut in halves. Fold in omelet. Pour Cream Sauce around omelet. PUFFY OMELET 4 eggs Few grains pepper 1% teaspoon salt 4 tablespoons hot water 1 tablespoon butter✪ Puffy Omelet Separate yolks from whites. To yolks add salt, pepper, and hot water; beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until well blended. Heat omelet pan, butter sides and bottom. ‘Turn in mixture, spread EGGS 375 evenly, place over heat where it will cook slowly, occasionally turning the pan to brown omelet evenly. When well “ puffed ” and delicately browned underneath, place pan on center grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like beaten white of egg, it needs longer cooking. Fold, turn on hot platter. Pour around 14% cups Thin White Sauce (p. 192) if desired or vary in any of the ways suggested under French Omelet. Milk is sqgmetimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet. Serves 4.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings. Put butter in hot omelet pan; when melted, turn in mixture; as it cooks, lift with spatula, letting uncooked part run underneath until whole is of creamy consistency. Increase heat that it may brown quickly underneath. Fold and turn on hot platter. Do not try to make too large an omelet: make two or more smaller ones instead. Serves 3 or 4. See next page for special omelets. To Vary. Spread with filling or sauce before folding. Pour sauce around omelet on platter. As filling, use any of the following: Asparagus. ‘Tender tips or short pieces, cooked and reheated in butter. Cauliflower. Flowerets or small pieces, cooked and reheated in butter. Peas. Cooked. Dressed with butter or cream. Mushrooms. Creamed or sautéed. Bacon. Diced and cooked. Chicken. Cooked and chopped or creamed. | Ham. Chopped or cut in narrow strips. Sausages. Cooked and sliced. Lobster, Shrimps, or Crab Meat. Creamed, or heated a few minutes in butter. Fish. Cooked and flaked. Creamed. Jam, Jelly, or Marmalade. Grated Cheese. 2 tablespoons in mixture or sprinkled on omelet be- fore folding. Parsley. Sauté 4% to 3 teaspoons in butter before pouring in egg mixture. Peppers. Sauté 2 tablespoons, cut fine, in butter before pouring in egg mixture. Tomato. Spread 4% cup pulp on omelet before folding. Kidneys. Cooked and minced. 374. THE BOSTON COOKING-SCHOOL COOK BOOK SPECIAL OMELETS Omelet aux Fines Herbes. , Add to egg mixture, 14 teaspoon each, finely cut parsley, watercress, chives, and tarragon or chervil. Any of these alone, or any combination, makes a savory omelet. Omelet with Crotitons. Sauté in butter, 1 cup stale bread cut in %-inch cubes. Add to mixture. Omelet Soubise. Turn on hot copper or oven-proof platter. Pour over Onion Sauce (p. 192). Sprinkle with 2 tablespoons Parmesan cheese. Bake in hot oven (425° F.) until cheese melts. Omelet Boulestin. Make like Omelet Soubise, using Mush- room Sauce (p. 195). Omelet Paysanne. Cut thinly sliced bacon in small squares to make 4% cup. Fry until crisp and brown. Drain off fat and in it fry 1 cup 14-inch potato cubes until delicately brown, drain, and mix with bacon. Fold half in omelet and surround with remaining bacon and potato. Spanish Omelet. Cook 1 tablespoon finely chopped onion _and 1 tablespoon finely cut red or green pepper in 2 tablespoons butter, add 114 cups tomatoes, and cook until moisture is nearly evaporated. Add 1 tablespoon sliced mushrooms, 1 tablespoon capers, 4 teaspoon salt, and a few grains cayenne pepper. Serve in fold and around omelet. Oyster Crab Omelet. Wash and drain 1 cupcrabs. Sauté in butter, add egg mixture and cook. Oyster Omelet. Parboil 1 pint oysters, drain and cut in halves. Fold in omelet. Pour Cream Sauce around omelet. PUFFY OMELET 4 eggs Few grains pepper 1% teaspoon salt 4 tablespoons hot water 1 tablespoon butter Separate yolks from whites. To yolks add salt, pepper, and hot water; beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until well blended. Heat omelet pan, butter sides and bottom. ‘Turn in mixture, spread EGGS 375 evenly, place over heat where it will cook slowly, occasionally turning the pan to brown omelet evenly. When well “ puffed ” and delicately browned underneath, place pan on center grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like beaten white of egg, it needs longer cooking. Fold, turn on hot platter. Pour around 14% cups Thin White Sauce (p. 192) if desired or vary in any of the ways suggested under French Omelet. Milk is sqgmetimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet. Serves 4.

Boston Cooking-School cook book