Chop one dozen large, fresh oysters in small pieces,
sprinkle half a teaspoonful of salt over them, and let them
stand in their own liquor, in a cool place, for half an hour.
Beat six eggs, the yolks and whites apart; the former to a
smooth paste, the latter to a solid froth. Add to the yolks a
tablespoonful of rich, sweet cream, pepper and salt in sufficient
quantity, and then lightly stir in the whites. Put an ounce
and a half of butter✪ Oyster Omelette in a hot frying pan, and, when it is thor-
oughly melted and begins to fry, pour in the egg mixture, and
add as quickly as possible the oysters. Do not stir, but with
a long-bladed omelette knife lift, as the eggs set, the omelette
from the pan, to prevent its scorching. In five minutes it will
be dono. Place a hot dish, bottom upward, over the omelette,
and dexterously turn the pan over, having the brown side of
the omelette uppermost upon the dish. Serve without delay.
Spaniah Omelette
Take one teaspoonful of chopped onion and one tablespoon-
ful of green pepper. Be sure both are chopped very fine and
cook them until they are a delicate brown. Scald and remove
the skins of three tomatoes, cut up and add to the mixture.
Cook ali for ten minutes, or until the tomatoes are done.
Break six eggs in a bowl, beat them weU and season. Mix in
about one-half of the tomato, pepper, and onion. Put one
tablespoonful of butter✪ Spanish Omelette in an omelette pan and let it come to a
boil. Put in the egg mixture ; and when it begins to set, put
274 MBS. aEELY'8 COOK BOOK
in the eentre the rest of the tornato misture. Fold it over and
turn on to a hot platter. Pour some of the tornato sauce
round it and gamish with fried bread.
Tomato Omelette
Make the omelette as above directed and bave at band a
pan of finely stewed and seasoned tomatoes. Just before tum-
ing, spread one-half the omelette thickly with the tomatoes.
Drop over the other side of the omelette and serve at once.
EgGT Marmalade, a Jewiah Beceipt
Clarify one pound of sugar in half a pint of water till it
becomes a thick syrup. While clarifying it, add one ounce of
sweet almonds, blanched and pounded. Let the mixture cool
and then stir in gently the yolks of twenty eggs, which bave
beeu previously well beaten and passed through a sieve. Take
care to stir continually the same way. When well mixed,
place over a slow fire, stirring ali the time to prevent burning.
Flavor with vanilla or what you please✪ Egg Marmalade. Wine or brandy
might be used for flavor.
BgflTB en Oocotte
Take two shallots, one onion, two tablespoonfuls of butter,
two tablespoonfuls of mushrooms, one tablespoonful of parsley,
one-half cup of bouillon✪ Eggs en Cocotte. Chop the shallots and onions very
fine. Put butter in saucepan; and when it is melted, stir in
shallots and onions. Cook slowly for five minutes. Add the
mushrooms, parsley, and bouillon, and boil five minutes more.
Put one tablespoonful of the mixture into a baking shell,
break an egg in each one, then cover with the mixture, and
bake in a hot oven for four minutes.
Nested BffgB
Take as many eggs as you want nested and strain off the
whites, being very careful not to break the yolk, which you
NKSTKD Ed OS.
SPIKACH TIHBALE.
ISre P.SM.)
SANDWICHES, EGO AND CHEE8E DI8HE8 276
Page 152 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop one dozen large, fresh oysters in small pieces, sprinkle half a teaspoonful of salt over them, and let them stand in their own liquor, in a cool place, for half an hour. Beat six eggs, the yolks and whites apart; the former to a smooth paste, the latter to a solid froth. Add to the yolks a tablespoonful of rich, sweet cream, pepper and salt in sufficient quantity, and then lightly stir in the whites. Put an ounce and a half of butter in a hot frying pan, and, when it is thoroughly melted and begins to fry, pour in the egg mixture, and add as quickly as possible the oysters. Do not stir, but with a long-bladed omelette knife lift, as the eggs set, the omelette from the pan, to prevent its scorching. In five minutes it will be done. Place a hot dish, bottom upward, over the omelette, and dexterously turn the pan over, having the brown side of the omelette uppermost upon the dish. Serve without delay.
Spanish Omelette
Take one teaspoonful of chopped onion and one tablespoonful of green pepper. Be sure both are chopped very fine and cook them until they are a delicate brown. Scald and remove the skins of three tomatoes, cut up and add to the mixture. Cook ali for ten minutes, or until the tomatoes are done. Break six eggs in a bowl, beat them well and season. Mix in about one-half of the tomato, pepper, and onion. Put one tablespoonful of butter in an omelette pan and let it come to a boil. Put in the egg mixture ; and when it begins to set, put
in the centre the rest of the tomato mixture. Fold it over and turn on to a hot platter. Pour some of the tomato sauce round it and garnish with fried bread.
Tomato Omelette
Make the omelette as above directed and have at hand a pan of finely stewed and seasoned tomatoes. Just before tuming, spread one-half the omelette thickly with the tomatoes. Drop over the other side of the omelette and serve at once.
Egg Marmalade, a Jewish Receipt
Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying it, add one ounce of sweet almonds, blanched and pounded. Let the mixture cool and then stir in gently the yolks of twenty eggs, which have been previously well beaten and passed through a sieve. Take care to stir continually the same way. When well mixed, place over a slow fire, stirring ali the time to prevent burning. Flavor with vanilla or what you please. Wine or brandy might be used for flavor.
Eggs en Cocotte Take two shallots, one onion, two tablespoonfuls of butter, two tablespoonfuls of mushrooms, one tablespoonful of parsley, one-half cup of bouillon. Chop the shallots and onions very fine. Put butter in saucepan; and when it is melted, stir in shallots and onions. Cook slowly for five minutes. Add the mushrooms, parsley, and bouillon, and boil five minutes more. Put one tablespoonful of the mixture into a baking shell, break an egg in each one, then cover with the mixture, and bake in a hot oven for four minutes.
Nested Eggs Take as many eggs as you want nested and strain off the whites, being very careful not to break the yolk, which you
NKSTKD Ed OS.
SPIKACH TIHBALE.
ISre P.SM.)
SANDWICHES, EGO AND CHEE8E DI8HE8 276
Records on this page
Oyster OmeletteSpanish OmeletteEgg MarmaladeEggs en Cocotte