Cassell's dictionary of cookery

Omelet, Cooking an. — "Where is the man or woman cook," remarks M. Soyer, "but say they know how to make an omelet, and that to perfection ? But this is rarely the case. It is related of Sarah, the Duchess of Marlborough, that no one could cook a ' fraise,' as it was then called, for the great duke but herself. The great point is, if in an iron pan, it should be very clean and free from damp, which sometimes comes out of the iron when placed on the fire. The best plan is to put it on the fire with a little fat, and let it get quite hot, or untn the fat bums; remove it, and wipe it clean with a dry cloth, and then you will make the omelet to perfection." Omelet, Indian. — Break six eggs into a basin. Beat them slightly, then flavour them with a table-spoonful of young mint-leaves, finely-minced, and half a table-spoonful of either chopped onions, cloves, or leeks. Add half a salt-spoonful of salt, a salt-spoonful of cayenne, and a table-spoonful of cream. Fry the omelet in the usual way, being careful to keep it well together, so that it may be as thick as possible. Time to fry, six minutes. Probable cost, 9d. Sufficient for three persons. Omelet, Onion, — Cut a large Spanish onion into dice, and fry these in a little hot butter until they are tender without being browned. Drain them from the fat, and mix with them half a dozen eggs slightly beaten. Add a pinch of salt, two pinches of pepper, and a small portion of grated nutmeg, and fry the omelet according to the directions already given. White sauce may be served with this dish. Time, five or six minutes to fry the omelet. Probable cost, 9d. Sufficient for three persons. Omelet-pan {see illustration accompanying the article. Bacon or Ham Omelet) . Omelet, Plain. — The following recipe is by the often-quoted M. Soyer: "Break four eggs into a basin, add half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper, and beat them well up with a fork. Put into the frying-pan an ounce and a half of butter, lard, or oil; place it on the fire, and when hot pour in the eggs, and keep on mixing them quickly with a spoon till they are delicately set ; then let them slip to the edge of the pan, laying hold by the handle, and raising it slantwise, which will give an elongated form to the omelet ; turn in the edges, let it rest a moment to set, turn it over on a dish, and serve. It ought to be of a rich yellow colour, done to a nicety, and as light and delicate as possible. Two table-spoonfuls of milk, and one ounce of the crumb of bread, cut into thin slices, may be added." Omelet, Potatoes. — Mash two ounces of mealy potatoes, and mix with them four OME (467 ) ONI fresh eggs, lightly beaten, a table-spoonful of powdered sugar, half a small nutmeg, grated, the strained juice of a large lemon, half a pint of new milk, and two ounces of fresh butter. Beat the mixture thoroughly for ten minutes, then fry it over a gentle fire in the usual way. Sift powdered sugar over before serving. Time, about eight minutes to fry. Probable cost, lOd. Sufficient for three persons.