A guide to modern cookery

Heat the butter in the omelet-pan, until it exhales the characteristic nutty smell. This will not only lend an exquisite taste to the omelet, but the degree of heat reached in order to produce the aroma will be found to ensure the perfect setting of the eggs. Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly. If the omelet is to be garnished inside, this ought to be done at the present stage, and then the omelet should be speedily rolled up and transferred to a dish, to be finished in accordance with the nature of its designation. When the omelet is on the dish, a piece of butter may be quickly drawn across its surface, to make it glossy. 493—AGNES SOREL OMELET Stuff the omelet with one tablespoonful of mushrooms, minced and sautéd in butter. Roll it up, and transfer it to a dish. Then lay eight small slices of very red tongue upon it, letting their edges overlap; surround with a thread of veal gravy. 494—OMELET A LA BRUXELLOISE Stuff the omelet with two tablespoonfuls of braised endives, ciseled and thickened with cream. Surround with a thread of cream sauce. 495—OMELET WITH CEPES Finely mince two oz. of cépes; toss them in butter in an omelet-pan until they have acquired a brown colour; add thereto a pinch of chopped shallots, and toss them again for a moment. Pour the eggs into the omelet-pan; make the omelet; dish up, and surround with a thread of half-glaze. 496—OMELET WITH MUSHROOMS Mince two oz. of raw mushrooms; toss them in butter in an omelet-pan ; add the eggs thereto, and make the omelet. Transfer it to a dish, lay three little cooked and grooved mushrooms upon it, and surround with a thread of half-glaze. 497—OMELET A LA CHOISY Stuff the omelet with two tablespoonfuls of braised lettuce; the latter should have been ciseled and cohered by means of cream sauce. Roll and dish the omelet, and surround it with a thread of cream sauce. 498—OMELET A LA CLAMART Stuff the omelet with two tablespoonfuls of fresh peas, bound by means of butter and combined with a portion of the lettuce used in cooking them, finely ciseled. Roll and dish the omelet, make an opening lengthwise in the centre, and fill the interspace with a tablespoonful of fresh peas. 499—OMELET WITH CRUSTS Combine with the beaten and seasoned eggs two tablespoonfuls of small crusts, cut into dice, fried in clarified butter, and very hot. Make the omelet very quickly. 500—OMELET WITH SPINACH Stuff the omelet with two tablespoonfuls of spinach with cream, and surround with a thread of cream sauce. 501—OMELET A LA FERMIERE Add to the beaten and seasoned eggs one tablespoonful of very lean, cooked ham cut into dice. Pour the eggs into the omelet-pan, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley. 502—OMELET AUX FINES HERBES Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned. Make the omelet in the usual way. 503—_OMELET WITH VEGETABLE MARROW FLOWERS Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and stew them, and add thereto a pinch of chopped parsley. Surround the omelet with a thread of tomato sauce. N.B.—This omelet may be made with oil, as well as with butter. 504—OMELET WITH CHICKEN’S LIVER