464. Cliicken Liver Omelet. — The same as for the above (No. 463),
substituting six minced chicken livers for the kidneys.
465. Sausage Omelet.— Skin three raw sausages, then put them in a
saucepan with a quarter of an ounce of butter✪ Crab Omelet ; set it on the hot fire for
five minutes, and stir well until they cook. Make a plain omelet with
twelve eggs, as for No. 450, fold the opposite side, lay the sausages in
the centre, fold the other side up, and serve with a quarter of a pint of
hot Madeira sauce (No. 185), poured around the omelet.
466. Omelet Bonne Femme. — Cut one ounce of salt pork into small
square pieces, also two tablespoonfuls of crust from off a fresh loaf of
bread cut the same way ; fry them together in a frying-pan with an ounce
of butter for about two minutes, adding a boiled potato cut into small
squares, a pinch of chopped parsley, half a pinch of chopped chives, half
a pinch of salt, and the same quantity of pepper. Beat twelve eggs✪ Omelet Bonne Femme for
four minutes in a bowl, pour them into the pan, and make an omelet as
for No. 450 ; turn on a hot dish, and serve.
467. Omelet Raspail. — Chop one raw onion very fine, and put it in
EGGS.
223
a saucepan with an ounce of butter. Take one ounce of small squares of
salt pork, cook them slightly, adding an ounce of scraps of very finely
minced, cooked roast beef, the same of ham, two finely chopped mush-
rooms, and a pinch of chopped parsley. Stir in well a tablespoonful of
tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs; season
with a pinch of pepper and the third of a pinch of salt. Make a plain
omelet with twelve eggs✪ Omelet Raspail as for No. 450, fold up the opposite side, fill it
with the preparation, fold the other side up, turn it on a hot dish, and
serve.
468. Sardine Omelet, — Thoroughly skin eight fine sardines, place six
of them in a frying-pan with an ounce of butter, cook for two minutes.
Beat well twelve eggs in a bowl. Season with one pinch of salt and
half a pinch of pepper✪ Sardine Omelet, add them to the sardines in the pan; make an ome-
let as in No. 450, fold the opposite end up, place the two remaining sar-
dines right in the centre, fold the other end up, turn it on a hot dish, and
send to the table.
469. Cheese Omelet. — -Put one ounce of butter in a frying-pan, heat
it on the hot stove. Break twelve eggs into a bowl, beat them thoroughly
for four minutes, adding two tablespoonfuls of grated Swiss cheese, half a
pinch of salt, and half a pinch of pepper. Pour the whole into the frying-
pan, and make an omelet as for No. 450; turn it on a hot dish, and
besprinkle the top lightly with a very little Parmesan cheese✪ Cheese Omelet; place in the
oven for two seconds, then serve.
470. Omelet Regence. — Make an omelet with twelve eggs as for
No. 450, and when nearly cooked, fold up the opposite side, then fill the
centre with a quarter of a pint of hot Regence garnishing✪ Omelet Regence (No. 434), fold
the other side up ; turn on a hot dish, pour the sauce around, and
serve hot.
The table
1889Page 163 · 8 recipe records on this page
Presented as published in 1889. 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
464. Chicken Liver Omelet. — The same as for the above (No. 463), substituting six minced chicken livers for the kidneys.
465. Sausage Omelet.— Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter ; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs, as for No. 450, fold the opposite side, lay the sausages in the centre, fold the other side up, and serve with a quarter of a pint of hot Madeira sauce (No. 185), poured around the omelet.
466. Omelet Bonne Femme. — Cut one ounce of salt pork into small square pieces, also two tablespoonfuls of crust from off a fresh loaf of bread cut the same way ; fry them together in a frying-pan with an ounce of butter for about two minutes, adding a boiled potato cut into small squares, a pinch of chopped parsley, half a pinch of chopped chives, half a pinch of salt, and the same quantity of pepper. Beat twelve eggs for four minutes in a bowl, pour them into the pan, and make an omelet as for No. 450 ; turn on a hot dish, and serve.
467. Omelet Raspail. — Chop one raw onion very fine, and put it in
a saucepan with an ounce of butter. Take one ounce of small squares of salt pork, cook them slightly, adding an ounce of scraps of very finely minced, cooked roast beef, the same of ham, two finely chopped mushrooms, and a pinch of chopped parsley. Stir in well a tablespoonful of tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs; season with a pinch of pepper and the third of a pinch of salt. Make a plain omelet with twelve eggs as for No. 450, fold up the opposite side, fill it with the preparation, fold the other side up, turn it on a hot dish, and serve.
468. Sardine Omelet, — Thoroughly skin eight fine sardines, place six of them in a frying-pan with an ounce of butter, cook for two minutes. Beat well twelve eggs in a bowl. Season with one pinch of salt and half a pinch of pepper, add them to the sardines in the pan; make an omelet as in No. 450, fold the opposite end up, place the two remaining sardines right in the centre, fold the other end up, turn it on a hot dish, and send to the table.
469. Cheese Omelet. — -Put one ounce of butter in a frying-pan, heat it on the hot stove. Break twelve eggs into a bowl, beat them thoroughly for four minutes, adding two tablespoonfuls of grated Swiss cheese, half a pinch of salt, and half a pinch of pepper. Pour the whole into the fryingpan, and make an omelet as for No. 450; turn it on a hot dish, and besprinkle the top lightly with a very little Parmesan cheese; place in the oven for two seconds, then serve.
470. Omelet Regence. — Make an omelet with twelve eggs as for No. 450, and when nearly cooked, fold up the opposite side, then fill the centre with a quarter of a pint of hot Regence garnishing (No. 434), fold the other side up ; turn on a hot dish, pour the sauce around, and serve hot.
Records on this page
Crab OmeletChicken Liver OmeletSausage OmeletOmelet Bonne FemmeOmelet RaspailSardine OmeletCheese OmeletOmelet Regence