Should
the slight rawness which is sometimes found in the middle of the
inside, when the omlet is made in the French way, be objected to, a
heated shovel, or a salamander, may be held over it for an instant,
before it is folded on the dish. The pan for frying it should be
quite small ; for if it be composed of four or five eggs only, and then
put into a large one, it will necessarily spread over it and be thin,
which would render it more like a pancake than an omlet ; the only
partial remedy for this, when a pan of proper size cannot be had, is
to raise the handle of it high, and to keep the opposite side close
down to the fire, which will confine the eggs into a smaller space
No gravy should be poured into the dish with it, and indeed, ii
properly made, it will require none. Lard is preferable to butter for
frying batter, as it renders it lighter ; but it must not be used for
omlets.
A COMMON OMLET.
Six eggs are sufficient for an omlet of moderate size. Let them be
very fresh ; break them singly and carefully ; clear them in the way
we have already pointed out in the introduction to boiled puddings,
or when they are sufficiently whisked pour them through a sieve,
and resume the beating until they are very light. Add to them
from half to a whole teaspoonful of salt, and a seasoning of pepper.
Dissolve in a small frying-pan a couple of ounces of butter✪ A Common Omlet, pour in
the eggs, and as soon as the omlet is well risen and firm throughout,
slide it on to a hot dish, fold it together like a turnover, and serve it
immediately ; from five to seven minutes will fry it
chap, xix ] SOUFFLES, OMLETS, ETC. 381
For other varieties of the omlet, see the observations which pre .
cede this.
Eggs, 5 ; butter, 2 oz. ; seasoning of salt and pepper : 5 to 7
minutes
AN OMLETTE SOUFFL^E. SECOND COURSE REMOVE OF ROAST.*
Separate, as they are broken, the wdiites from the yolks of six fine
fresh eggs ; beat these last thoroughly, first by themselves and then
Avith four tablespoonsful of dry, white sifted sugar, and the rind of
half a lemon grated on a fine grater. Whisk the wrhites to a solid
froth, and just before the omlet is poured into the pan, mix them
well, but lightly, with the yolks. Put four ounces of fresh butter✪ An Omlette Soufflée
into a very small delicately clean omlet or frying pan, and as soon as
It is all dissolved, add the eggs and stir them round that they may
absorb it entirely. When the under side is just set, turn the omlet
into a Avell-buttered dish, and send it to a tolerably brisk oven.
From five to ten minutes will bake it ; and it must be served the
instant it is taken out ; carried, indeed, as quickly as possible to table
from the oven. It will have risen to a great height, but will sink
and become heavy in a very short space of time : if sugar be sifted
over it, let it be done with the utmost expedition.
Eggs, 6 ; sugar, 4 tablespoonsful ; rind, % lemon ; butter, 4 oz.
omlet baked, 5 to 10 minutes.
Obs. — This omlette may be served on a layer of apricot-marmalade
which must be spread over the dish in which it is to be baked, and
sent to table before the omlette is turned into it.
PLAIN COMMON FRITTERS. ✪ Plain Common Fritters
Page 340 · 3 recipe records on this page
Presented as published in 1884. 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
Should the slight rawness which is sometimes found in the middle of the inside, when the omlet is made in the French way, be objected to, a heated shovel, or a salamander, may be held over it for an instant, before it is folded on the dish. The pan for frying it should be quite small ; for if it be composed of four or five eggs only, and then put into a large one, it will necessarily spread over it and be thin, which would render it more like a pancake than an omlet ; the only partial remedy for this, when a pan of proper size cannot be had, is to raise the handle of it high, and to keep the opposite side close down to the fire, which will confine the eggs into a smaller space No gravy should be poured into the dish with it, and indeed, ii properly made, it will require none. Lard is preferable to butter for frying batter, as it renders it lighter ; but it must not be used for omlets.
A COMMON OMLET.
Six eggs are sufficient for an omlet of moderate size. Let them be very fresh ; break them singly and carefully ; clear them in the way we have already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple of ounces of butter, pour in the eggs, and as soon as the omlet is well risen and firm throughout, slide it on to a hot dish, fold it together like a turnover, and serve it immediately ; from five to seven minutes will fry it
chap, xix ] SOUFFLES, OMLETS, ETC. 381
For other varieties of the omlet, see the observations which pre . cede this.
Eggs, 5 ; butter, 2 oz. ; seasoning of salt and pepper : 5 to 7 minutes
AN OMLETTE SOUFFLÉE. SECOND COURSE REMOVE OF ROAST.*
Separate, as they are broken, the whites from the yolks of six fine fresh eggs ; beat these last thoroughly, first by themselves and then with four tablespoonsful of dry, white sifted sugar, and the rind of half a lemon grated on a fine grater. Whisk the whites to a solid froth, and just before the omlet is poured into the pan, mix them well, but lightly, with the yolks. Put four ounces of fresh butter into a very small delicately clean omlet or frying pan, and as soon as It is all dissolved, add the eggs and stir them round that they may absorb it entirely. When the under side is just set, turn the omlet into a well-buttered dish, and send it to a tolerably brisk oven. From five to ten minutes will bake it ; and it must be served the instant it is taken out ; carried, indeed, as quickly as possible to table from the oven. It will have risen to a great height, but will sink and become heavy in a very short space of time : if sugar be sifted over it, let it be done with the utmost expedition.
Eggs, 6 ; sugar, 4 tablespoonsful ; rind, ½ lemon ; butter, 4 oz. omlet baked, 5 to 10 minutes.
Obs. — This omlette may be served on a layer of apricot-marmalade which must be spread over the dish in which it is to be baked, and sent to table before the omlette is turned into it.
PLAIN COMMON FRITTERS.
Records on this page
A Common OmletAn Omlette SouffléePlain Common Fritters