471. Omelet a la Vanderbilt. — Take two fine, sound, green peppers,
plunge them into hot fat for half a minute, then take them up and lay
them on a dry cloth; skin them neatly, remove all the seeds from the
insides, and when emptied cut them into small slices. Put these into a
saucepan on the hot stove with two medium-sized fresh, sound, sliced
tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of
Madeira wine sauce (No. 185), then season with half a pinch of salt and a
third of a pinch of pepper; cook slowly for fifteen minutes. Break twelve
fresh eggs into a bowl, season them with half a pinch of salt and a third
of a pinch of pepper, and beat well for five minutes. Put two ounces of
good butter✪ Omelet a la Vanderbilt in a frying-pan, place it on the hot stove, and when the butter
is melted drop in the eggs, and with a spoon or fork mix briskly for
two minutes. Fold the opposite side up with a skimmer, lift up the thick
part of the prepared sauce, and place it in the centre of the omelet,
fold the other side either with a knife or fork, and let it cook for two
minutes longer, then turn on a hot dish; pour the rest of the sauce in
the saucepan around the omelet, and send to the table very hot.
472. Omelet a PEspagnole. — Put in a stewpan on the stove one
finely shred onion, one ounce of butter, a chopped green pepper, six
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224 THE TABLE.
minced mushrooms, and one large, finely cut-up tomato; season with
half a pinch of pepper and one pinch of salt, adding a spoonful of tomato
sauce (No. 205); let cook for fifteen minutes. Make a plain omelet with
twelve eggs✪ Omelet a PEspagnole, as for No. 450, fold the opposite side, and put more than half
of the stew inside of it, say three-quarters; fold the other side up, and
turn it on a long dish, then pour the rest of the sauce around, and serve.
473. Omelet Mexicaine. — Have a pint of veloute sauce (No. 152) in a
saucepan, place it on a moderate fire, add a piece of lobster butter (No.
149) about the size of an egg, twenty-four shelled and cooked shrimps,
and season with half a pinch of salt and a very little pepper. Let cook
for three minutes, stirring it lightly, then add half of a good-sized, empty
and peeled green pepper, finely hashed; cook for two minutes longer, then
let rest on the corner of the stove. Make an omelet with twelve eggs✪ Omelet Mexicaine, as
for No. 450, fold up the opposite side, pour half of the preparation in the
centre, fold the other end up, turn the omelet on a hot dish, and garnish
both sides with the rest of the shrimps, pouring the balance around the
dish; then send to the table.
The table
1889Page 164 · 3 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
471. Omelet a la Vanderbilt. — Take two fine, sound, green peppers, plunge them into hot fat for half a minute, then take them up and lay them on a dry cloth; skin them neatly, remove all the seeds from the insides, and when emptied cut them into small slices. Put these into a saucepan on the hot stove with two medium-sized fresh, sound, sliced tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of Madeira wine sauce (No. 185), then season with half a pinch of salt and a third of a pinch of pepper; cook slowly for fifteen minutes. Break twelve fresh eggs into a bowl, season them with half a pinch of salt and a third of a pinch of pepper, and beat well for five minutes. Put two ounces of good butter in a frying-pan, place it on the hot stove, and when the butter is melted drop in the eggs, and with a spoon or fork mix briskly for two minutes. Fold the opposite side up with a skimmer, lift up the thick part of the prepared sauce, and place it in the centre of the omelet, fold the other side either with a knife or fork, and let it cook for two minutes longer, then turn on a hot dish; pour the rest of the sauce in the saucepan around the omelet, and send to the table very hot.
472. Omelet a l'Espagnole. — Put in a stewpan on the stove one finely shred onion, one ounce of butter, a chopped green pepper, six
\
minced mushrooms, and one large, finely cut-up tomato; season with half a pinch of pepper and one pinch of salt, adding a spoonful of tomato sauce (No. 205); let cook for fifteen minutes. Make a plain omelet with twelve eggs, as for No. 450, fold the opposite side, and put more than half of the stew inside of it, say three-quarters; fold the other side up, and turn it on a long dish, then pour the rest of the sauce around, and serve.
473. Omelet Mexicaine. — Have a pint of veloute sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 149) about the size of an egg, twenty-four shelled and cooked shrimps, and season with half a pinch of salt and a very little pepper. Let cook for three minutes, stirring it lightly, then add half of a good-sized, empty and peeled green pepper, finely hashed; cook for two minutes longer, then let rest on the corner of the stove. Make an omelet with twelve eggs, as for No. 450, fold up the opposite side, pour half of the preparation in the centre, fold the other end up, turn the omelet on a hot dish, and garnish both sides with the rest of the shrimps, pouring the balance around the dish; then send to the table.
Records on this page
Omelet a la VanderbiltOmelet a PEspagnoleOmelet Mexicaine