Harper's cook book encyclopædia

Omelet, Ham. — Cut raw ham into dice, fry with butter, and, when cooked enough, turn the beaten eggs over it, and cook as a plain omelet. If boiled ham is used, it is cut into dice also, and mixed with the eggs after they are beaten. It may be made with bacon instead of raw ham. Omelet, Jam. — Beat four eggs, and mix with them a teaspoonful of moist sugar, a pinch of salt, and a [illustration: Omelet aux Fines Herbes / Omelet with Oysters] table-spoonful of milk. Put 2 ozs. of fat or oil into the pan, and when it begins to bubble pour in the eggs, etc., and keep stirring them with a spoon until lightly set. Let them remain a minute, until the omelet is browned on one side, then turn it on a hot dish, spread a little jam in the middle, fold the edges over on each side, sift a little sugar over, and serve as quickly as possible. Time, five or six minutes to fry the omelet. Omelet aux Fines Herbes. — Break six eggs into a bowl. Beat them lightly, and mix with them a small pinch of salt and pepper, a heaped teaspoonful of finely chopped parsley, and half a teaspoonful of minced onions, cloves, or shallots. Dissolve 2 ozs. of fresh butter into a hot frying-pan over a gentle fire. Pour in the mixture and proceed in the usual way. Omelets may be extensively varied. A little minced ham, or cooked vegetables, or fish sauce, or jam may be put in either with the eggs or placed in their centre when they are partially cooked, and the omelet should then be named after the peculiar flavoring. Time to fry, four or five minutes. Omelet, Kidney. — Take the remains of a cold veal kidney, or, if this is not at hand, cut a fresh one into slices and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the well-beaten yolks of six and the whites of three eggs. Add 3 ozs. of fresh butter, broken small. Put 2 ozs. of butter in an omelet-pan, let it remain on a slow fire until it bubbles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set. Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish. Serve immediately. If cooked too much it will be tough. Omelet, Mushrooms. — Cut three or four mushrooms into small pieces ; beat the eggs, and mix the mushrooms with them. Then make the omelet. 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. Omelet, Oysters. —Blanch oysters more or less, according to taste, or according to size of the omelet, and turn them into a colander. Then beat the eggs, mix the oysters with them, and finish the omelet as usual. The oysters may be chopped fine, if desired.