High-class cookery recipes

Kidney Omelet. Ingredients. One Sheep's Kidney, Parsley. Three Eggs, A piece of Shalot. One ounce and a half of Butter. Salt and Pepper. Skin the kidney and cut up into thin slices, break the eggs into a basin, beat well and season with a pinch of white pepper and salt, and add the chopped parsley. Put half the butter in an omelet-pan, when hot add the chopped shalot, fry a little, add the kidney, and saute for a few seconds. Put the remainder of the butter in another omelet-pan, when hot put in the eggmixture, and proceed the same as for Savoury Omelet. When set and ready for folding, put the stewed kidney in the centre fold, turn on a dish, and serve with a tablespoonful of hot demi-glace sauce poured round the omelet. Oyster Omelet. [ Ingredients. Three Eggs. Six Oysters. Pepper and Salt. Blanch and beard the oysters and cut each into four. Separate the yolks from the whites of the eggs, beat the yolks a little, and add the oysters and pepper and salt. Whip the whites to a stiff froth and stir lightly to the yolks. Put the mixture into the omelet-pan for two or three minutes over the fire, stirring all the time. Savoury Omelet. Ingredients. Three Eggs. One ounce of Butter. Salt and Pepper, Parsley. Shalot. Break three eggs into a basin and whip them ; add pepper and salt to taste. Chop finely a teaspoonful of parsley and a very small piece of shalot and add that. Melt one ounce of butter in an omelet- or frying-pan. When the butter is quite hot, pour in the eggs ; stir quickly with a spoon, and shake the pan to prevent the omelet sticking. Turn it quickly towards the outside of the pan, turn it over for a second, and then place on to a hot dish. Sweet Omelet. Ingredients, Three Eggs. Half an ounce of Butter. One tablespoonful of Castor Sugar. One teaspoonful of Orange-Flower Water. Salt. Put the orange-flower water and the sugar into a stewpan, and stir over the fire ; let it boil quickly for three minutes ; then put it into a basin to cool. When cool, add the yolks of eggs and beat to a cream. Put a pinch of salt to the whites of eggs, whip them to a stiff froth, and stir them lightly to the yolks of eggs. Melt the butter in an omelet-pan, and pour in the eggs ; put this on the fire for two minutes, and then in the oven for three or four minutes. Make some jam, about a dessertspoonful, quite hot ; take the omelet out of the oven and put it on a hot dish, spread the jam on the omelet lightly and quickly, fold it over like a sandwich, sprinkle a little castor sugar over it, and serve. Tomato Omelet, Ingredients, One Tomato. Three Eggs. A piece of Shalot. One ounce and a half of Butter. Skin the tomato, cut it up into small pieces, with a piece of shalot chopped up. Take the eggs, beat the yolks and whites together; saute the tomato and shalot in half the quantity of butter, season with pepper and salt and keep hot. Put the remainder of the butter in an omelet-pan, when hot stir in the beaten eggs, previously seasoned, and proceed the same as for Savoury Omelet. When set, put the prepared tomatoes in the centre, fold over, turn out on a dish, and serve with a tablespoonful of tomato sauce round the omelet. Omelet Souffle. Ingredients, Six Eggs.