Beat six eggs in the same way as in No. 253, with or with-
out parsley, and very little salt Then cut in small dice
two slices of either ham, gammon, or bacon (if raw, fry
in butter for a few minutes). Melt in a frying-pan two
ounces of butter✪ Omelet with Ham or Bacon, and when boiling pour into it the eggs
beaten as above; stir in the same manner. Mix the
pieces of ham or bacon with it, and as soon as cooked
fold in same style and serve as described in the foregoing.
255. OMELET WITH ONION.
Peel and slice two onions; fry them in a frying-pan
with two ounces of butter till nicely browned ; meanwhile
beat six e^^ into a basin, and add salt and pepper to taste.
When the onions are properly browned add a little more
butter to the frying-pan, then pour the mixture of eggs
into it, stir in the usual way, fold, and serva
266. OMELET WITH TOMATOES.
Peel, cut in slices, and squeeze the water out of three
tomatoes, fry them in a frying-pan with two ounces of
butter for a few minutes, and sprinkle a little salt and
pepper over them. Meantime break -and beat six eggs,
with salt and pepper, into a basin as before* melt two
ounces of butter in the frying-pan, pour the eggs in and
stir in the usual way, and when nearly cooked draw the
pan away from the fire, spread the tomatoes over the
omelet, push the pan over the fire again, fold as before,
and serve.
120 PRACTICAL HOUSEHOLD COOKERY.
257. OKELET WITH HSH.
Cut in small pieces, properly boned, any cooked fish
that may remain from the previous day's dinner ; fry it in
a frying-pan with a little butter. Meanwhile prepare an
omelet in the usual way, mix the fish with it, fold, and
serve.
258. OMELET WITH KIDNEYS.
Procure two or three sheep's kidneys ; take the skin off
and cut them in thin slices; put these into a stewpan,
moisten with Espagnole sauce or good gravy, sprinkle with ]
salt and pepper to taste, add half a glass of sherry, and let
them simmer till cooked. ^leanwhile prepare an omelet
with six or eight eggs, spread the kidneys over it when
cooked, sprinkle a little finely-chopped parsley, fold, and
serve. A few slices of mushrooms added to the kidneys
will improve the omelet.
259. OMELET WITH ARTICHOKE.
Blanch and cut in small quartei^s, the hearts of three or
four artichokes, fry them in butter for a few minutes, and
proceed to mix with the omelet as for the tomatoes.
260. OMELET WITH CHEESE.
Beat six eggs in the usual way with salt and pepper;
add four tablespoonfuls of grated cheese, then proceed with
this as in other omelets, and when on the dish sprinkle a
little more grated cheese on the top with a spoonful of
good gravy, and serve.
PRACTICAL HOUSEHOLD COOKERY. 121
261. OMELET WITH CHEESE, No. 2.
Beat six eggs into a basin✪ Omelet with Onion with a gill of cream ; salt and
pepper to taste, with two tablespoonf uls of grated cheese ;
sbred very fine two ounces of Gniyfere cheese ; then proceed
with the omelet in all respects like the others, and when
nearly cooked di*aw the pan from the fire, spread the
Gruj^re cheese over it, return the pan to the fire, fold
nicely, and serve.
262. OMELET WITH OYSTERS.
Proceed and finish this omelet in the same manner as
the foregoing, merely substituting oysters, prepared as for
scallops✪ Omelet with Oysters, instead of cheese.
263. OMELET PIEMONTAISE OR FONDU.
Put the yolks of six eggs into a saucepan ; beat them
Well with a gill of cream and two ounces of butter j cut in
small dice one pound of Gruy^re cheese✪ Omelet Piemontaise or Fondue, put the half of it
into the saucepan with the eggs, set the pan on a mmlerate
fire, stir gently till the cheese begins to melt ; then add the
remainder of the cheese to it ; continue stirring, but very
slowly, and do not let it boil. When properly worked and
of the consistency of a Bechamel sauce, pour it into a hot
dish, and serve with a few slices of trufiles spread on the
top of it.
264.
Page 53 · 9 recipe records on this page
Presented as published in 1891. 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
Beat six eggs in the same way as in No. 253, with or without parsley, and very little salt Then cut in small dice two slices of either ham, gammon, or bacon (if raw, fry in butter for a few minutes). Melt in a frying-pan two ounces of butter, and when boiling pour into it the eggs beaten as above; stir in the same manner. Mix the pieces of ham or bacon with it, and as soon as cooked fold in same style and serve as described in the foregoing.
255. OMELET WITH ONION.
Peel and slice two onions; fry them in a frying-pan with two ounces of butter till nicely browned ; meanwhile Beat six eggs into a basin, and add salt and pepper to taste. When the onions are properly browned add a little more butter to the frying-pan, then pour the mixture of eggs into it, stir in the usual way, fold, and serva
266. OMELET WITH TOMATOES.
Peel, cut in slices, and squeeze the water out of three tomatoes, fry them in a frying-pan with two ounces of butter for a few minutes, and sprinkle a little salt and pepper over them. Meantime break -and beat six eggs, with salt and pepper, into a basin as before* melt two ounces of butter in the frying-pan, pour the eggs in and stir in the usual way, and when nearly cooked draw the pan away from the fire, spread the tomatoes over the omelet, push the pan over the fire again, fold as before, and serve.
257. OMELET WITH FISH.
Cut in small pieces, properly boned, any cooked fish that may remain from the previous day's dinner ; fry it in a frying-pan with a little butter. Meanwhile prepare an omelet in the usual way, mix the fish with it, fold, and serve.
258. OMELET WITH KIDNEYS.
Procure two or three sheep's kidneys ; take the skin off and cut them in thin slices; put these into a stewpan, moisten with Espagnole sauce or good gravy, sprinkle with
salt and pepper to taste, add half a glass of sherry, and let them simmer till cooked. Meanwhile prepare an omelet with six or eight eggs, spread the kidneys over it when cooked, sprinkle a little finely-chopped parsley, fold, and serve. A few slices of mushrooms added to the kidneys will improve the omelet.
259. OMELET WITH ARTICHOKE.
Blanch and cut in small quarters, the hearts of three or four artichokes, fry them in butter for a few minutes, and proceed to mix with the omelet as for the tomatoes.
260. OMELET WITH CHEESE.
Beat six eggs in the usual way with salt and pepper; add four tablespoonfuls of grated cheese, then proceed with this as in other omelets, and when on the dish sprinkle a little more grated cheese on the top with a spoonful of good gravy, and serve.
261. OMELET WITH CHEESE, No. 2.
Beat six eggs into a basin with a gill of cream ; salt and pepper to taste, with two tablespoonfuls of grated cheese ; shred very fine two ounces of Gruyère cheese ; then proceed with the omelet in all respects like the others, and when nearly cooked draw the pan from the fire, spread the Gruyère cheese over it, return the pan to the fire, fold nicely, and serve.
262. OMELET WITH OYSTERS.
Proceed and finish this omelet in the same manner as the foregoing, merely substituting oysters, prepared as for scallops, instead of cheese.
263. OMELET PIEMONTAISE OR FONDU.
Put the yolks of six eggs into a saucepan ; beat them Well with a gill of cream and two ounces of butter j cut in small dice one pound of Gruyère cheese, put the half of it into the saucepan with the eggs, set the pan on a moderate fire, stir gently till the cheese begins to melt ; then add the remainder of the cheese to it ; continue stirring, but very slowly, and do not let it boil. When properly worked and of the consistency of a Bechamel sauce, pour it into a hot dish, and serve with a few slices of trufiles spread on the top of it.
Records on this page
Omelet with Ham or BaconOmelet with OnionOmelet with TomatoesOmelet with FishOmelet with KidneysOmelet with CheeseOmelet with Cheese, No. 2Omelet with OystersOmelet Piemontaise or Fondue